Eggplant Lentil Stew with Pomegranate Molasses
This is a very hearty, scoop-it-into-a-bowl-and-get-some-crusty-bread stew which can be made completely vegetarian or a little different by adding lamb or beef. I got it from Elise at Simply Recipes. I think it tastes best when the eggplant, tomatoes, mint, and peppers come from your own garden (or your father-in-law’s).
This stew, as Elise explains it, is beautifully layered, and when each layer of flavor stays in tact, you get different punches of flavor as you eat. You serve it in the same dish that it cooks in, to preserve the layers. However, it also works well layered into a big pot and then just scooped into bowls to serve.
Eggplant Lentil Stew with Pomegranate Molasses
One 1 1/2-pound eggplant (or enough eggplants for 1 1/2 pounds)
1 cup lentils and enough water to cover
2/3 cup extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, minced
2 medium tomatoes, chopped
2 long green chilies or jalapenos, coarsely chopped
2 tbs chopped mint leaves
1 tbs tomato paste
2 tbs honey
1/4 tsp crushed red pepper
1/4 cup pomegranate molasses
1. Partially peel the eggplant so it has lengthwise purple strips. Quarter it lengthwise, then cut those long strips into three or four pieces. Salt it all over well, then place it on a baking sheet laid with paper towel. Let it stand for one hour. (This is a good first step to making anything with eggplant. It takes out some excess liquid and the kind of bitterness that an eggplant can sometimes have.)
2. In a saucepan, cover the lentils with two inches of water. Bring to a boil, then reduce the heat to medium and simmer until lentils are soft (about 15 min). Drain the lentils - I don’t drain them all the way, because a little liquid is helpful in getting the rest of the stew started.
3. In a bowl, mix together: onion, garlic, tomatoes, peppers, mint, tomato paste, crushed red pepper, 2 tsp salt, and honey.
4. Coat a small or medium enameled cast-iron casserole with 1 tablespoon of the olive oil.
5. Rinse the eggplant and pat dry. Cut it into smaller chunks.
6. Start layering - 1/2 of the tomato mixture, 1/2 the eggplant, 1/2 the lentils. Repeat. Pour a little bit of the lentil cooking water or broth on top (helps it get going, but not necessary).
7. Pour the rest of the olive oil on top and around the sides of the vegetables. Drizzle with pomegranate molasses. (This stuff has a bit of a sour-bitter kick by itself, but the honey cuts through that)
8. Bring the stew to a boil. Cover and cook over low heat until the eggplant is very tender, about 1 1/2 hours. Serve hot, warm or at room temperature.