Eggplant and Lentil Stew with Pomegranate Molasses

Name: Eggplant and Lentil Stew with Pomegranate Molasses
Cook time: 3 h
Total time: 3 h
Cuisine: Middle Eastern
Ingredients: One 1 1/2-pound long, narrow eggplant; Salt; 1/2 cup lentils; Water; 2/3 cup extra-virgin olive oil; 1 medium onion, finely chopped; 4 medium garlic cloves, minced; 2 medium tomatoes, chopped; 2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped; 2 tablespoons chopped mint leaves; 1 tablespoon tomato paste; 1/4 teaspoon crushed red pepper; 1/4 cup pomegranate molasses (see Note)

Instructions

Cook:3h

A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, who was born there. To keep the te...

Updated at: Thu, 27 Mar 2025 14:33:53 GMT