Lentil-eggplant stew
Course: Side dishCuisine: Middle East, Arabic, Iraqi
Servings
4
Preparation
15
minutesCooking time
30
minutesTotal time
45
minutesIt’s such a cold day outside, you come home and you need comfort food. Then this is your best option. If you’re lucky, it’s already on the table, otherwise you’ll have to work for another 45 minutes. But then you also have something… By the way, it’s delicious all year round.
Ingredients
3 eggplants
3 Onions
10 cloves garlic
150 gram small green lentils
200 ml pomegranate melasses
1 table spoon cumin
1 table spoon ground coriander seeds
1 pomegranate
salt and pepper
olive oil
Cooking time
- Pour a layer of at least 2-3 centimeters of olive oil into a preheated heavy-bottomed pan. Sauté your chopped onions and garlic until nice and brown.
Meanwhile, cut the aubergines (with the skin) into blocks of 1×1 centimeter. Turn up the heat and brown them well.
After about 15 minutes you can now add the lentils. Pour as much water until everything is 1 centimeter under water. Now turn down the heat and let the lentils cook gently. If necessary, add some boiling water if the lentils remain too hard after a while. - Now you can add the cumin and coriander seeds and the molasses. Stir well and season with salt and pepper.
- Punch the seeds out of the pomegranate.
- Spoon the lentil mixture onto a nice bowl and divide the pomegranate seeds nicely over it. Garnish with some flat-leaf parsley if desired.
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