Turkish Eggplant (Aubergine) Lentil Stew

Recipe by chia2160
READY IN: 3hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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