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.

• Ready In: 3 hrs
• Serves: 6

Ingredients

• 1  large eggplant
• 1⁄2 cup lentils
•  water
• 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

Directions

1. Peel eggplant in strips, then cut lengthwise into strips.
2. Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
3. Meanwhile, cover lentils with 2 inches of water and bring to a boil.
4. Lower to simmer and cook 15 minutes, drain.
5. In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
6. Rinse the eggplant and dry.
7. In a dutch oven layer half of the onion mixture.
8. Top with a layer of eggplant, and a layer of lentils.
9. Repeat.
10. Pour remaining olive oil around sides and over the top.
11. Drizzle with the pomegranate molasses.
12. Bring to a boil, lower heat to simmer and cook 1 1/2 hours.