Eggplant and Lentil Stew with Pomegranate Molasses

Name: Eggplant and Lentil Stew with Pomegranate Molasses
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped; 0 teaspoons crushed red pepper; 4 mediums garlic cloves, minced; 118 milliliters lentils; 680 grams long, narrow eggplant; 2 Tbsps chopped mint leaves; 158 milliliters extra-virgin olive oil; 1 medium onion, finely chopped; 59 milliliters pomegranate molasses (see Note); 6 servings Salt; 1 Tbsp tomato paste; 2 mediums tomatoes, chopped; 6 servings Water

Eggplant and Lentil Stew with Pomegranate Molasses is a vegan main course. One serving contains 752 calories, 20g of protein, and 26g of fat. This recipe serves 6. Head to the store and pick up water, pepper, mint leaves, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

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.

Ingredients you will need

Eggplant

Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet.

Equipment you will use

Baking Sheet

Sprinkle with salt.

Ingredients you will need

Salt

Let stand for 1 hour.

Meanwhile, 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.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Drain the lentils.

Ingredients you will need

Lentils

Coat a small 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.

Ingredients you will need

Red Pepper Flakes

Green Chili Pepper

Tomato Paste

Olive Oil

Tomato

Garlic

Onion

Mint

Salt

Equipment you will use

Bowl

Rinse the eggplant and pat dry.

Ingredients you will need

Eggplant

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.

Ingredients you will need

Vegetable