Turkish Eggplant (Aubergine) Lentil Stew

1. 1

   Peel eggplant in strips, then cut lengthwise into strips.

2. 2

   Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.

3. 3

   Meanwhile, cover lentils with 2 inches of water and bring to a boil.

4. 4

   Lower to simmer and cook 15 minutes, drain.

5. 5

   In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.

6. 6

   Rinse the eggplant and dry.

7. 7

   In a dutch oven layer half of the onion mixture.

8. 8

   Top with a layer of eggplant, and a layer of lentils.

9. 9

   Repeat.

10. 10

    Pour remaining olive oil around sides and over the top.

11. 11

    Drizzle with the pomegranate molasses.

12. 12

    Bring to a boil, lower heat to simmer and cook 1 1/2 hours.

* Per serving · 4 servings · Values may vary.

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