Palestinian Lentil and Eggplant Stew with Pomegranate Molasses

Be the first to rate

(No Ratings Yet)

Loading...

A beloved winter stew from Gaza, this dish layers earthy brown lentils with silky fried eggplant in a tangy tomato and pomegranate molasses sauce. The slow simmer allows the flavors to meld into a rich, slightly sweet-savory pot that is traditionally served with warm flatbread.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 15 gFat
• 2 gSaturated Fat
• 58 gCarbs
• 15 gFiber
• 11 gSugar
• 15 gProtein
• 420 mgSodium
• 850 mgPotassium
• 90 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the eggplant and base

• 1 large globe eggplant (about 500 g), cut into 2 cm cubes
• 1 teaspoon fine salt, plus more for salting the eggplant
• 3 tablespoons extra-virgin olive oil, divided
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper

For the stew

• 1 cup (200 g) brown or green lentils, rinsed and picked over
• 3 cups (720 ml) water or low-sodium vegetable broth
• 2 medium ripe tomatoes, finely chopped (about 250 g)
• 2 tablespoons tomato paste
• 3 tablespoons pomegranate molasses
• 1 tablespoon fresh lemon juice
• 1 bay leaf
• 1 teaspoon salt, or to taste

For serving (optional)

• Warm pita or taboon bread
• Toasted pine nuts
• Fresh parsley, chopped
• Sliced green onion

Directions

1. Sprinkle the cubed eggplant with 1 teaspoon salt and let it rest in a colander for 20 minutes; pat dry thoroughly with paper towels. Heat 2 tablespoons of olive oil in a heavy pot over medium-high heat and brown the eggplant in batches for 4 to 5 minutes per side until deeply golden. Transfer to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the same pot over medium heat. Sauté the onion for 6 to 8 minutes until soft and golden, then stir in the garlic, cumin, coriander, turmeric, and black pepper and cook for 1 minute until fragrant.
3. Stir in the chopped tomatoes and tomato paste and cook for 4 minutes, mashing gently, until the mixture thickens and the tomatoes break down.
4. Add the rinsed lentils, water or broth, bay leaf, and salt. Bring to a boil, reduce the heat to low, cover, and simmer for 25 to 30 minutes until the lentils are tender but still hold their shape.
5. Stir in the pomegranate molasses and lemon juice, then nestle the reserved browned eggplant into the stew. Simmer uncovered for 8 to 10 minutes to let the eggplant absorb the sauce and the stew to thicken slightly. Adjust salt to taste.
6. Remove the bay leaf and let the stew rest off the heat for 5 minutes. Serve hot in shallow bowls drizzled with a little extra pomegranate molasses, topped with parsley and pine nuts, with warm flatbread on the side.

Cook’s Notes

• Use a high-quality, thick pomegranate molasses for the best sweet-tangy balance; thin supermarket versions can be reduced in a small pan first.
• Salting and drying the eggplant is essential to remove bitterness and to keep the cubes from soaking up too much oil during frying.
• Some Gaza families stir in a handful of cooked chickpeas with the lentils for extra body and protein.
• The stew tastes even better the next day once the flavors have had time to marry, making it a great make-ahead dish.
• If pomegranate molasses is unavailable, substitute 2 tablespoons of reduced pomegranate juice whisked with 1 teaspoon of lemon juice and 1 teaspoon of sugar.

You might also like

Asian

Maqlouba Palestinian Classic

Desserts

Nablus-Style Pistachio Baklava

Asian

Palestinian Sage Herbal Tea

Desserts

Jaffa Orange Cake