Eggplant Lentil Stew With Pomegranate Molasses

Eggplant Lentil Stew With Pomegranate Molasses

Eggplant Lentil Stew With Pomegranate Molasses


Serves 6

Details
  • Servings:   6
  • Calories:   360
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • middle eastern
Ingredients
  • One 1 1/2-pound eggplant (or enough eggplants for 1 1/2 pounds)
  • Salt
  • 1/2 cup brown lentils
  • Water
  • 2/3 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 4 medium garlic cloves, minced
  • 2 medium tomatoes, chopped
  • 2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped
  • 2 Tbsp chopped mint leaves
  • 1 tablespoon tomato paste
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup pomegranate molasses
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