Lentil-eggplant stew

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Recipe by Damaris Beems Course: Side dishCuisine: Middle East, Arabic, Iraqi




Cooking time


Total time



It’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.


  • 3 3 eggplants

  • 3 3 Onions

  • 10 cloves 10 garlic

  • 150 gram 150 small green lentils

  • 200 ml 200 pomegranate melasses

  • 1 table spoon 1 cumin

  • 1 table spoon 1 ground coriander seeds

  • 1 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. Saut√© 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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