Eggplant Lentil Stew with Pomegranate Molasses
- 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 Anaheimsstemmed, seeded and coarsely chopped
- 2 Tbsp chopped mint leaves
- 1 tablespoon tomato paste
- 1/4 teaspoon crushed red pepper
- 1/4 cup pomegranate molasses
- This recipe is vegan
- This recipe is gluten-free
- Produce
- 1 1/2-pound eggplant (1)
- Brown lentils (1/2 cup)
- Long green chiles (2)
- Mint, leaves (2 Tbsp)
- Onion, medium (1)
- Tomatoes, medium (2)
- Canned Goods
- Tomato paste (1 tablespoon)
- Cooking & Baking
- Garlic cloves, medium (4)
- Olive oil, extra-virgin (2/3 cup)
- Pomegranate molasses (1/4 cup)
- Red pepper (1/4 teaspoon)
- Salt (1)
- Drinks
- Water (1)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published December 5, 2006 (6 years ago).
6 people saved this recipe.
