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    You are in: Home / Recipes / Turkish Eggplant (Aubergine) Lentil Stew Recipe
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    Turkish Eggplant (Aubergine) Lentil Stew

    Turkish Eggplant (Aubergine) Lentil Stew. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr 30 mins

    1 hr 30 mins

    chia's Note:

    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.

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    Units: US | Metric


    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
    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.

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    Ratings & Reviews:

    • on January 26, 2010


      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 I 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 2004


      Loved this! I skipped the salting part! No bitterness here. I used dried chilies that I rehydrated. Love all the flavors. You are not going to believe this but I just went to get some more. Oh my it`s good cold too. It`s sweet rich and just yummy! Thanks Chia!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turkish Eggplant (Aubergine) Lentil Stew

    Serving Size: 1 (235 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 279.6
    Calories from Fat 219
    Total Fat 24.4 g
    Saturated Fat 3.3 g
    Cholesterol 0.0 mg
    Sodium 9459.2 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 5.6 g
    Sugars 5.4 g
    Protein 3.5 g

    The following items or measurements are not included:

    pomegranate molasses

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