1/2 Photos of Turkish Eggplant (Aubergine) Lentil Stew
1 hr 30 mins
1 hr 30 mins
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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- 1 large eggplant
- 1/2 cup lentils
- 2/3 cup extra virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 tomatoes, chopped
- 2 anaheim chilies, seeded and chopped
- 2 tablespoons mint leaves
- 1 tablespoon tomato paste
- 1 pinch crushed red pepper flakes
- 1/4 cup pomegranate molasses
- 1/2 cup kosher salt
- 1Peel eggplant in strips, then cut lengthwise into strips.
- 2Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
- 3Meanwhile, cover lentils with 2 inches of water and bring to a boil.
- 4Lower to simmer and cook 15 minutes, drain.
- 5In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
- 6Rinse the eggplant and dry.
- 7In a dutch oven layer half of the onion mixture.
- 8Top with a layer of eggplant, and a layer of lentils.
- 10Pour remaining olive oil around sides and over the top.
- 11Drizzle with the pomegranate molasses.
- 12Bring to a boil, lower heat to simmer and cook 1 1/2 hours.
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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: