This Vegan Turkish Lentil Stew Recipe with Eggplant Pomegranate Molasses is hearty, filling, and delicious!
A few weeks ago I was wondering what to do with the end of season eggplants, tomatoes and chilies from our garden and stumbled upon this recipe from Food and Wine that also calls for pomegranate molasses.
The recipe comes from the Turkish coastal city of Antakya. The ingredients are layered and not stirred, so the flavors of the different ingredients remain distinct.
Eggplant and lentil stew with pomegranate molasses
ingredients
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1 (1 1/2 pounds) Globe Eggplant (or enough eggplant for 1 1/2 pounds)
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Salt
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1/2 Cup brown lentils
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water
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2/3 Cup Extra virgin olive oil
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1 Middle Onionfinely chopped
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4 medium cloves garlicchopped
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2 Middle tomatoeschopped
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2 long green chillieslike Anaheims – seeded, seeded and coarsely chopped
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2 tablespoon mint leaves (spearmint), chopped
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1 tablespoon tomato paste
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1/4 teaspoon crushed red pepper
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1/4 Cup pomegranate molasses
method
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Salt eggplant slices to drain excess moisture
Partially peel the aubergine so that it has vertical stripes, then cut lengthwise into 4 slices. Score each slice on one side in a crosshatch pattern. Cut each slice crosswise into 3 pieces and place on a rimmed baking sheet. Sprinkle with salt. Leave for 1 hour.
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Boil lentils
In a small saucepan, cover the lentils with 2 inches of water and bring to a boil. Reduce heat to medium and simmer until tender, about 15 minutes. Drain lentils.
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A small (3 quart) enameled cast iron casserole dish or casserole dish with 1 tablespoon olive oil
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Mixed vegetables
In a bowl, mix the onion with the garlic, tomatoes, green chillies, mint, tomato paste, crushed paprika, and 2 teaspoons salt.
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Layered pot with aubergine slices, vegetables and lentils
Rinse the eggplant and pat dry. Spread 1/2 cup of the vegetable mixture in the Dutch oven and top with half the eggplant. Cover with half the lentils and the remaining vegetable mixture. Garnish with the remaining aubergines, lentils and vegetables. Pour the remaining olive oil on the side and over the vegetables, then drizzle with the pomegranate molasses.
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Cook the stew
Heat the stew until the liquid in the stew is simmering. Cover and cook over low heat until eggplant is very tender, about 1 1/2 hours.
Serve hot, warm or at room temperature.
| nutritional information (per serving) | |
|---|---|
| 336 | calories |
| 25g | Fat |
| 29g | carbohydrates |
| 4g | protein |
