Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Rummaniyeh Feature photo

Rummaniyeh- Lentil Eggplant Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Wafa Shami
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Lunch/Dinner
  • Cuisine: Palestinian
  • Diet: Vegan

Description

Rummaniyeh (رمانية) lentil and eggplant stew, also known in my home as habet rummaneh, is a flavorful traditional Palestinian dish. This vibrant vegan recipe combines lentils and eggplants simmered in tangy pomegranate juice, offering a delicious and easy-to-prepare meal that’s rich in both taste and heritage.


Ingredients

Scale
  • 1 cup brown or green lentils
  • 4 cups of water
  • 1 large-size eggplant (globe or American eggplant) peeled and cut into cubes.
  • 3/4 cup sour pomegranate juice
  • 1/2 cup lemon juice
  • 2 tablespoons sour pomegranate molasses
  • 4-5 garlic cloves (crushed)
  • 2 tablespoons olive oil
  • 1 tablespoon flour (or cornstarch as a gluten-free option)
  • 2 teaspoons cumin powder
  • 1/2 Sea Salt (adjust to taste)
  • Jalapenos or green chilli (Optional)

Instructions

Cook the Lentils:

  1. Place the lentils in a medium-sized pot and cover with water.
  2. Bring to a boil, then reduce the heat, cover the pot, and simmer for 10–15 minutes, or until the lentils are softened.

Prepare the Eggplant:

  1. While the lentils are cooking, peel and cut the eggplant into bite-sized pieces.
  2. Layer the eggplant over the lentils in the pot.
  3. Add salt and cumin, cover the pot, and lower the heat to medium.
  4. Let it simmer for an additional 15-20 minutes, or until the eggplant is softened and fully cooked.

Make the Pomegranate Mixture:

  1. In a small bowl, mix the flour with pomegranate juice and molasses until smooth.
  2. Pour the mixture into the pot, stirring well, and cook for another 5 minutes. If you prefer a more sour flavor, you can add lemon juice at this stage.

Prepare the Garlic:

  1. Heat olive oil in a separate skillet.
  2. Add crushed garlic and green chili (if using), sautéing until golden brown.
  3. Pour the garlic mixture over the lentil and eggplant stew, and let it cook together for 1-2 minutes.

Serve:

  1. Transfer the stew to serving bowls.
  2. Garnish with pomegranate seeds, fresh parsley, and a drizzle of olive oil.
  3. Serve at room temperature with a side of salad and/or flatbread.

Notes

  • If pomegranate juice isn't sour enough add ¼ cup of fresh lemon juice.
  • Store Rummaniyeh in an airtight container in the fridge for up to 4–5 days. Make sure to let it cool completely before transferring it to avoid condensation.
  • Keep garnishes like pomegranate seeds, or herbs separate and add them fresh before serving for optimal texture and flavor.
  • Be careful not to overcook the lentils in the first step, as they will continue cooking once the eggplants are added.
  • Make sure the flour or cornstarch is mixed with pomegranate juice before adding it to the dish to ensure a smooth and even consistency.