Turkish Eggplant Aubergine Lentil Stew

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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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Steps

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Peel eggplant in strips , then cut lengthwise into strips.

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Cut each strip into 3 pieces , salt heavily with kosher salt and let it sit in a colander for 1 hour.

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Meanwhile , cover lentils with 2 inches of water and bring to a boil.

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Lower to simmer and cook 15 minutes , drain.

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In a bowl add 1 tbsp olive oil and onion , garlic , peppers , tomatoes , mint , tomato paste , and red pepper.

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Rinse the eggplant and dry.

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In a dutch oven layer half of the onion mixture.

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Top with a layer of eggplant , and a layer of lentils.

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Repeat.

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Pour remaining olive oil around sides and over the top.

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Drizzle with the pomegranate molasses.

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Bring to a boil , lower heat to simmer and cook 1 1 / 2 hours.

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Ingredients

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eggplant, lentils, water, extra virgin olive oil, onion, garlic cloves, tomatoes, anaheim chilies, mint leaves, tomato paste, crushed red pepper flakes, pomegranate molasses, kosher salt