Eggplant Lentil Stew with Pomegranate MolassesFrom deliathecrone 5 years ago
- One 1 1/2-pound eggplant (or enough eggplants to equal 1 1/2 pounds) shopping list
- salt shopping list
- 1/2 cup lentils shopping list
- water shopping list
- 2/3 cup extra-virgin olive oil shopping list
- 1 medium onion, finely chopped shopping list
- 4 medium garlic cloves, minced shopping list
- 2 medium tomatoes, chopped shopping list
- 2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped shopping list
- 2 Tbsp chopped mint leaves shopping list
- 1 tablespoon tomato paste shopping list
- 1/4 teaspoon crushed red pepper shopping list
- 1/4 cup pomegranate molasses shopping list
How to make it
- Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Score each slice on 1 side in a crosshatch pattern. Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet. Sprinkle with salt. Let stand for 1 hour.
- In a small saucepan, cover the lentils with 2 inches of water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 15 minutes. Drain the lentils.
- Coat a small (3-quart) enameled cast-iron casserole with 1 tablespoon of the olive oil. In a bowl, toss the onion with the garlic, tomatoes, green chiles, mint, tomato paste, crushed red pepper and 2 teaspoons of salt.
- Rinse the eggplant and pat dry. Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant.
- Cover with half of the lentils and half of the remaining vegetable mixture.
- Top with the remaining eggplant, lentils and vegetables.
- Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses.
- Bring the stew to a boil. Cover and cook over low heat until the eggplant is very tender, about 1 1/2 hours.
- Serve hot, warm or at room temperature.
The Cookdeliathecrone Johnston, SC
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