Turkish Eggplant (Aubergine) Lentil Stew
Cook Time: 1 hour 30 minutes
Prep Time: 1 hour 30 minutes
Total Time: 3 hours
Servings: 6
Category: Stew
Rating: ★★★★☆ (4.5/5 based on 2 reviews)
Description:
This Turkish Eggplant and Lentil Stew is a hearty, flavorful vegetarian dish that combines the richness of tender eggplant with the earthy depth of lentils. Enhanced with the smoky heat of Anaheim chilies, the tang of pomegranate molasses, and a gentle kick from crushed red pepper flakes, this stew is a perfect balance of savory and slightly sweet. The secret to its full-bodied flavor lies in letting the stew rest for a day, allowing the ingredients to meld together. Serve it hot, warm, or at room temperature—it’s incredibly versatile. Enjoy it as a main course or alongside rice or flatbread for a fulfilling meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (aubergine) | 1 |
| Lentils | 1/2 cup |
| Water | 2/3 cup |
| Extra virgin olive oil | 1 tbsp |
| Onion | 1 |
| Garlic cloves | 4 |
| Tomatoes | 2 |
| Anaheim chilies | 2 |
| Fresh mint leaves | 2 tbsp |
| Tomato paste | 2 tbsp |
| Crushed red pepper flakes | 1/4 tsp |
| Pomegranate molasses | 1/2 tbsp |
| Kosher salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 279.6 kcal |
| Fat Content | 24.4 g |
| Saturated Fat Content | 3.4 g |
| Cholesterol Content | 0 mg |
| Sodium Content | 9459.2 mg |
| Carbohydrate Content | 14.5 g |
| Fiber Content | 5.6 g |
| Sugar Content | 5.4 g |
| Protein Content | 3.5 g |
Instructions
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Prepare the Eggplant: Start by peeling the eggplant in strips, creating a striped effect. Then, cut the eggplant lengthwise into strips about 1-inch wide. Next, slice each strip into 3-inch pieces. Heavily salt the pieces with kosher salt and place them in a colander to drain for about 1 hour. This step helps remove excess moisture and bitterness from the eggplant.
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Cook the Lentils: While the eggplant is draining, place the lentils in a pot and cover them with about 2 inches of water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let the lentils simmer for about 15 minutes, or until they are just tender. Drain the lentils and set aside.
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Prepare the Aromatics: In a large mixing bowl, add 1 tablespoon of olive oil. Finely chop the onion, garlic cloves, and Anaheim chilies. Dice the tomatoes and add all these ingredients into the bowl. Stir in the mint leaves, tomato paste, and crushed red pepper flakes. Mix everything well to combine, creating a fragrant base for the stew.
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Rinse the Eggplant: After the eggplant has rested for 1 hour, rinse it under cold water to remove the excess salt. Pat the pieces dry using a clean kitchen towel or paper towels to absorb any remaining moisture.
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Layer the Stew: In a large Dutch oven or heavy-bottomed pot, begin layering the ingredients. Start with half of the onion mixture and spread it evenly across the bottom of the pot. Next, add a layer of the prepared eggplant pieces, followed by a layer of cooked lentils. Repeat the layers with the remaining ingredients—finish with the remaining onion mixture on top.
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Add Olive Oil and Pomegranate Molasses: Drizzle the remaining 1 tablespoon of olive oil around the sides of the stew and over the top. Then, drizzle the pomegranate molasses over the entire dish, giving it a sweet and tangy finish.
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Simmer the Stew: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and let the stew simmer, covered, for 1 hour and 30 minutes. This slow cooking process will allow the flavors to meld together, creating a rich, comforting stew.
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Let It Rest: For the best flavor, allow the stew to rest for a few hours, or even overnight, before serving. This will allow the ingredients to fully absorb the flavors and enhance the overall taste of the dish.
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Serve: Serve the Turkish Eggplant Lentil Stew hot, warm, or at room temperature, depending on your preference. It pairs wonderfully with crusty bread, rice, or couscous. Enjoy!
Tips:
- Make-Ahead: This dish tastes even better the next day, so feel free to prepare it in advance. The flavors deepen and improve as they meld together over time.
- Substitute for Lentils: If you don’t have lentils, you can experiment with other legumes like chickpeas or black beans, though the flavor profile may change slightly.
- Adjusting Spice Level: If you prefer a spicier stew, increase the amount of crushed red pepper flakes or add an extra chili.
- Pomegranate Molasses Alternative: If you can’t find pomegranate molasses, you can substitute with a mix of balsamic vinegar and a touch of honey, though the flavor won’t be exactly the same.
Enjoy this Turkish-inspired stew as a comforting meal or a flavorful side dish. The combination of eggplant, lentils, and the vibrant spices makes it a delightful and nourishing option for any occasion.
