Eggplant and Lentil Stew with Pomegranate Molasses

Name: Eggplant and Lentil Stew with Pomegranate Molasses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Anaheimsstemmed, 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)

Servings: persons

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 Anaheimsstemmed, 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)

1
Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices.
2
Score each slice on 1 side in a crosshatch pattern.
3
Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet.
4
Sprinkle with salt.
5
Let stand for 1 hour.
6
Meanwhile, in a small saucepan, cover the lentils with 2 inches of water and bring to a boil.
7
Reduce the heat to moderate and simmer until tender, about 15 minutes.
8
Drain the lentils.
9
Coat a small enameled cast-iron casserole with 1 tablespoon of the olive oil.
10
In a bowl, toss the onion with the garlic, tomatoes, green chiles, mint, tomato paste, crushed red pepper and 2 teaspoons of salt.
11
Rinse the eggplant and pat dry.
12
Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant.
13
Cover with half of the lentils and half of the remaining vegetable mixture.
14
Top with the remaining eggplant, lentils and vegetables.
15
Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses.
16
Bring the stew to a boil.
17
Cover and cook over low heat until the eggplant is very tender, about 1 1/2 hours.
18
Serve hot, warm or at room temperature.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 1 1/2-pound long, narrow eggplant, Salt, 1/2 cup lentils, Water, and more.

Yes, Eggplant and Lentil Stew with Pomegranate Molasses falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!