Lentil and eggplant stew

Mashup of a few recipes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cube eggplant and roast at 400 F until tender, about 30 minutes. Remove when done.

Step 2

In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until browned.

Step 3

Add the cumin, fennel seeds and chili flakes. Cook for a minute to toast the spices, then add lentils along with 6 cups of water (optionally with some broth mixed in). Bring to a gentle simmer, then cover with a lid and cook for 30-40 minutes, until the lentils are tender.

Step 4

Stir in tomatoes and let simmer for a few minutes, until acidity reduces, then add eggplant flesh, tahini and pomegranate molasses. Simmer for a few more minutes, taste and adjust seasoning. Stir in spinach and remove from heat.

Step 5

Serve with a dollop of Greek yogurt.