Ingredients

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.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • deliathecrone 6 years ago
    I've posted the recipe to make your own Homemade Pomegranate Molasses, which, it turns out, is not a "molasses" at all, but a thick syrup.
    Was this review helpful? Yes Flag
  • juliecake 6 years ago
    I would absolutely love this but where do I find pomegranate molasses? I've never seen it, I guess I will have to go hunt it down.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes