This delicious and exotic dish matches a perfect amount of spiciness with the sweetness of pomegranate molasses. Great either as a main course or side dish. We recommend it to be served over a bed of cooked farro or freekeh, as the Turks have done for centuries.
This recipe was adapted from one found at www.simplyrecipe.com
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This delicious and exotic dish matches a perfect amount of spiciness with the sweetness of pomegranate molasses. Great either as a main course or side dish. We recommend it to be served over a bed of cooked farro or freekeh, as the Turks have done for centuries.
This recipe was adapted from one found at www.simplyrecipe.com
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| Servings | 4people |
| Prep Time | 15minutes |
| Cook Time | 45minutes |
Ingredients
- 1 1/2 lbs. Eggplant
- Salt
- 1.2 cup Timeless Pardina Lentils
- 1 medium Onion chopped
- 4 medium Garlic cloves minced
- 2 medium Tomatoes chopped
- 2 Anaheim peppers seeded and chpped
- 2 tsp fresh Mint leaves chopped
- 1 tbsp Tomato paste
- 1/4 tsp Red Pepper seeds crushed
- 1 tbsp honey
- 1/4 Pomegranate Molasses
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Score each slice on 1 side in a crosshatch pattern. Cut each slice crosswise into 4 pieces and set on a rimmed baking sheet. Sprinkle with salt. Let stand for 1 hour.
- In a small saucepan, cover the lentils with 2 inches of water or vegetable broth and bring to a boil. Reduce the heat to moderate and simmer until tender, about 15 minutes. Drain the lentils.
- Coat a small (3-quart) enameled cast-iron casserole with 1 tablespoon of the olive oil. In a bowl, toss the onion with the garlic, tomatoes, green chiles, mint, tomato paste, crushed red pepper and 2 teaspoons of salt.
- Rinse the eggplant and pat dry. Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant. Cover with half of the lentils and half of the remaining vegetable mixture. Top with the remaining eggplant, lentils and vegetables. Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses and the honey.
- Heat the stew until the liquid in the stew is simmering. Cover and cook over low heat until the eggplant is very tender, about 1 hour. You can also bake the stew covered in the oven.
- Serve alone or on a bed of cooked farro or freekeh.
