Eggplant Lentil Stew w/ Pomegranate
Great tasting stew treat

Partially peel the eggplant into long strips; cut lengthwise into 4 slices, and cut again into 3 pieces.

Sprinkle with salt. Let stand for 1 hour. Cover the lentils with 2 inches of water in a saucepan and bring to a boil. Reduce flame and simmer until tender.

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.

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
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One 1 1/2-pound eggplant

1/2 cup Ziyad whole lentils

2 cups Water

4 medium garlic cloves, minced

1/4 cup Sultan Pomegranate mol

1 medium onion, finely chopped

2 Tbsp chopped mint leaves

1 tablespoon tomato paste

2 long green chiles

 

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