Rummaniyeh (Aubergine + Lentil Stew)

Name: Rummaniyeh (Aubergine + Lentil Stew)
Cuisine: European
Ingredients: 2 aubergine; olive oil; 1 onion, peeled + finely chopped; 1 tbsp ground cumin; 1/2 tsp red chilli flakes, plus extra for topping; 1 tsp fennel seeds; 400g (2 cups) lentils, rinsed (we use beluga lentils); 8 garlic cloves, peeled + sliced; 1 lemon, juice only; 2 tbsp tahini; 4 tbsp pomegranate molasses; salt; optional toppings: vegan yoghurt, parsley, pomegranate seeds; crusty bread, to serve

Instructions

This delicious stew is a staple in Palestine. ‘Rumman’ translates as pomegranate and it’s the molasses which give this dish its slightly sour taste. Our version uses beluga lentils and we grill our aubergine, which is less traditional but we hope still remains true to the essence of this amazing dish.

Updated at: Thu, 21 Nov 2024 11:52:27 GMT