Ingredients
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1 large eggplant
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1/2 cup lentils
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water
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2/3 cup extra virgin olive oil
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1 onion, chopped
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4 garlic cloves, chopped
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2 tomatoes, chopped
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2 anaheim chilies, seeded and chopped
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2 tablespoons mint leaves
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1 tablespoon tomato paste
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1 pinch crushed red pepper flakes
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1/4 cup pomegranate molasses
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1/2 cup kosher salt
Instructions
- Peel eggplant in strips, then cut lengthwise into strips.
- Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
- Meanwhile, cover lentils with 2 inches of water and bring to a boil.
- Lower to simmer and cook 15 minutes, drain.
- In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
- Rinse the eggplant and dry.
- In a dutch oven layer half of the onion mixture.
- Top with a layer of eggplant, and a layer of lentils.
- Repeat.
- Pour remaining olive oil around sides and over the top.
- Drizzle with the pomegranate molasses.
- Bring to a boil, lower heat to simmer and cook 1 1/2 hours.