Eggplant-Lentil Stew with Homemade Pomegranate Molasses

A flavorful and hearty stew made with tender eggplant, earthy lentils, and a tangy homemade pomegranate molasses. This Middle Eastern-inspired dish is rich in taste and texture, perfect for a satisfying meal any time of the year.

Ingredients

•	Pomegranate juice, no sugar added
• ⅓	cup freshly squeezed orange juice
• ½	a packed cup organic brown sugar
•	1 cinnamon stick + 2 star anise
•	3 medium eggplants, about 2 pounds
• ½	cup brown lentils, rinsed and drained
• ¾	cups olive oil, divided, (I used Kalamata olive oil)
•	1 medium onion, finely chopped
•	4 garlic cloves, minced
•	3-4 medium Roma tomatoes, quickly blanched, peeled, and chopped
•	3 long green Anaheim chiles, stemmed, seeded, and coarsely chopped
•	About 10-12 pitted Kalamata olives, cut in half
•	2 tablespoons chopped mint leaves
•	1 tablespoon tomato paste
•	1 (8oz) can tomato sauce (I used 100% natural Hunt’s, no salt added)
• ¼	teaspoon crushed red pepper
•	Sea or Kosher salt to taste
• ⅓	cup pomegranate molasses, divided

Instructions

• For the Pomegranate Molasses (makes 1 cup)

  1. Combine all ingredients in a medium saucepan, bring to a boil over medium heat, reduce heat to medium-low and simmer, stirring occasionally, until thick and syrupy, for about 1 1/2 hours. Discard cinnamon stick and star anise, cool to room temperature, and chill until ready to use. This is an easy way to make pomegranate molasses if you do not have access to a Middle Eastern grocery store, but can get a good quality Pomegranate juice.

• For the stew

  1. Partially peel the eggplants so they have lengthwise stripes; then cut them lengthwise into 4 slices. Cut each slice crosswise into 3 pieces and place in a large colander over a bowl. Sprinkle each side with some salt. Let them stand for 1 hour.
  2. 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. Drain the lentils.
  3. Coat a wide (3-4 quarts) enameled cast-iron pot with 2 tablespoons of the olive oil. In a large bowl, toss the onion with the garlic, tomatoes, green chilies, mint, tomato paste and sauce, olives, crushed red pepper, and about 2 teaspoons of salt.
  4. Rinse the eggplant slices well and thoroughly pat dry. Spread about 1 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, drizzle with half of the pomegranate molasses.
  5. Top with the remaining eggplant slices, lentils, and vegetables. Pour the remaining olive oil around the sides and over the vegetables, and then drizzle with the remaining pomegranate molasses.
  6. Bring the stew to a boil; cover and cook over low heat, occasionally shaking the pot (to prevent scorching the bottom layer), until the eggplant is very tender, about 1 hour or a little more. Serve hot, warm, or at room temperature.
  7. To make the yogurt sauce: In the bowl of a food processor, combine 3 chopped garlic cloves, 1/2 cup toasted walnuts, 2 tablespoons of each parsley and mint, 1 teaspoon coarse salt, a few grinds of black pepper, and 2 tablespoons good olive oil. Process until the mixture resembles a pesto consistency. Scrape into a mixing bowl and stir in 2/3 cup of Greek yogurt. Refrigerate until ready to use.

Jul 30, 2024