It is a traditional Palestinian dish, that is vegan, healthy, and packed with flavor. It’s a Middle Eastern lentil eggplant stew that can be eaten alone or with flatbread (khubez) or a side of salad. Made on a stovetop, it’s filled with flavor from the pomegranate and lemon juice, and the fried garlic all soaked up in the cooked eggplant and lentils.
- 1 cup brown or green lentils
- 4 cups of water
- 1 large-size eggplant (peeled and cut into cubes)
- 3/4 cup lemon juice or pomegranate juice
- 2 tablespoons sour pomegranate molasses
- 4-5 garlic cloves (crushed)
- 2 tablespoon olive oil
- 1 tablespoon flour (or corn starch as a gluten free option)
- 2 teaspoons cumin powder
- Jalapenos (Optional)
- Place the lentils with water in a saucepan, bring to the boil cover and then continue to boil for 10-15 minutes until lentils are softened.
- Add eggplant over lentils, salt and cumin, cover the pot and lower the heat to medium. Let it simmer for another 25 minutes.
- Mix flour with lemon juice and pomegranate molasses and pour over the pot, mix well and let it cook for another 5 minutes.
- In a separate skillet heat olive oil, add crushed garlic and green chili (optional), keep stirring until golden brown, then pour over the pot.
- Place in serving bowls, garnish with pomegranate seeds, parsley and a drizzle of olive oil.
- Serve at room temperature, with a side of salad and/or flatbread.
- Turn this recipe gluten-free by replacing the flour with cornstarch.
- This recipe can be made all year long, using lemon juice and pomegranate molasses.
- If you happen to have sour pomegranate juice, use one cup and also add 1/2 cup of fresh lemon juice. No need to add any pomegranate molasses in this case.
- This dish is full of nutrients and flavor that suits the entire family even little kids.