Turkish Eggplant (Aubergine) Lentil Stew
Aubergine, lentils and tomatoes simmered on the stove and spiced with pomegranate molasses.
3 hr · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 90 min · Cook 90 min · 180 min total
- medium
- 1
Peel eggplant in strips, then cut lengthwise into strips. Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
- 2
Meanwhile, cover lentils with 2 inches of water and bring to a boil. Lower to simmer and cook 15 minutes, drain.
- 3
In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
- 4
Rinse the eggplant and dry. In a dutch oven layer half of the onion mixture. Top with a layer of eggplant, and a layer of lentils.
- 5
Repeat. Pour remaining olive oil around sides and over the top. Drizzle with the pomegranate molasses.
- 6
Bring to a boil, lower heat to simmer and cook 1 1/2 hours.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
