Eggplant Lentil Stew with Homemade Pomegranate Molasses
Ingredients
- For the Pomegranate Molasses (makes 1 cup)
- • 3 cups 100% Pomegranate juice, no sugar added
- • 1/3 cup freshly squeezed orange juice
- • 1/2 a packed cup organic brown sugar
- • 1 cinnamon stick + 2 star anise
- For the stew
- • 3 medium eggplants, about 2 pounds
- • 1/2 cup brown lentils, rinsed and drained
- • 3/4 cups olive oil, divided, (I used Kalamata olive oil)
- • 1 medium onion, finely chopped
- • 4 garlic cloves, minced
- • 3- 4 medium Roma tomatoes, quickly blanched, peeled and chopped
- • 3 long green Anaheim chiles, stemmed, seeded and coarsely chopped
- • About 10-12 petted Kalamata olives, cut in half
- • 2 tablespoons chopped mint leaves
- • 1 tablespoon tomato paste
- • 1 (8oz) can tomato sauce (I used 100% natural Hunt’s, no salt added)
- • 1/4 teaspoon crushed red pepper
- • Sea or Kosher salt to taste
- • 1/3 cup pomegranate molasses, divided
Instructions
Eggplant-Lentil Stew with Homemade Pomegranate Molasses serves 6 original recipe by Food52.
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