Ingredients
-
1
-
1/2
-
-
2/3
-
1
-
4
-
2
-
2
-
2
-
1
-
1
-
1/4
-
1/2
-
-
Directions
Turkish Eggplant (Aubergine) Lentil Stew, Thanks to friedel for sending me some pomegranate molasses! I am having so much fun with it, and this is a great vegetarian recipe This really tastes better if you make it a day in advance and let the flavors blend It can be served hot, warm, or at room temp , I really liked these flavors together The pomegranate molasses gives it a nice tang I did end up adding some liquid for fear of sticking, since used only a tablespoon of oil I increased the tomato paste and pomegranate molasses though, so the flavor would not be diluted I ate the leftovers with some Indian spices and cilantro, and that was really good too
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Steps
|
1
Done
|
Peel Eggplant in Strips, Then Cut Lengthwise Into Strips. |
|
2
Done
|
Cut Each Strip Into 3 Pieces, Salt Heavily With Kosher Salt and Let It Sit in a Colander For 1 Hour. |
|
3
Done
|
Meanwhile, Cover Lentils With 2 Inches of Water and Bring to a Boil. |
|
4
Done
|
Lower to Simmer and Cook 15 Minutes, Drain. |
|
5
Done
|
in a Bowl Add 1 Tbsp Olive Oil and Onion, Garlic, Peppers, Tomatoes, Mint, Tomato Paste, and Red Pepper. |
|
6
Done
|
Rinse the Eggplant and Dry. |
|
7
Done
|
in a Dutch Oven Layer Half of the Onion Mixture. |
|
8
Done
|
Top With a Layer of Eggplant, and a Layer of Lentils. |
|
9
Done
|
Repeat. |
|
10
Done
|
Pour Remaining Olive Oil Around Sides and Over the Top. |
|
11
Done
|
Drizzle With the Pomegranate Molasses. |
|
12
Done
|
Bring to a Boil, Lower Heat to Simmer and Cook 1 1/2 Hours. |
