Flavorful Eggplant Lentil Stew
A wholesome vegetarian stew combining tender eggplant, protein-rich lentils, and fresh vegetables, finished with pomegranate molasses for a tangy, aromatic flavor. Perfect for cozy dinners, meal prep, or a satisfying plant-based option any day.
Equipment
- 1 rimmed baking sheet
- 1 small saucepan (for lentils)
- 1 medium bowl (for vegetable mix)
- 1 small (3-quart) enameled cast-iron Dutch oven or casserole dish
Ingredients
- 1 1/2 pounds globe eggplant or equivalent
- Salt to taste
- 1/2 cup brown lentils
- 2 inches water for cooking lentils
- 2/3 cup extra virgin olive oil divided
- 1 medium onion finely chopped
- 4 medium garlic cloves minced
- 2 medium tomatoes chopped
- 2 long green chiles Anaheim or similar, stemmed, seeded, and chopped
- 2 tablespoons fresh spearmint leaves chopped
- 1 tablespoon tomato paste
- 1/4 teaspoon crushed red pepper
- 1/4 cup pomegranate molasses
Instructions
- Prepare and Salt the Eggplant: Start by selecting a firm globe eggplant weighing about 1 1/2 pounds. Rinse it under cold water and pat dry. Using a sharp knife, partially peel the skin in alternating lengthwise stripes, leaving some skin for texture and color. Slice the eggplant lengthwise into four even pieces, then score each slice on one side in a gentle crosshatch pattern. Cut each slice crosswise into three manageable pieces. Arrange them on a rimmed baking sheet and sprinkle generously with salt. Let the eggplant rest for 1 hour to draw out excess moisture, which will help reduce bitterness and prevent the slices from becoming soggy during cooking.
- Cook the Lentils: While the eggplant is resting, place 1/2 cup of brown lentils in a small saucepan. Cover the lentils with about 2 inches of water and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the lentils simmer gently for about 15 minutes or until tender but still holding their shape. Drain the lentils thoroughly and set aside. Cooking the lentils separately ensures they maintain their texture and evenly distribute throughout the stew.
- Prepare the Vegetable Mixture: In a medium bowl, combine the finely chopped onion, minced garlic, chopped tomatoes, coarsely chopped green chiles, and fresh chopped mint leaves. Add 1 tablespoon of tomato paste, 1/4 teaspoon of crushed red pepper, and 2 teaspoons of salt. Toss everything gently until well coated. This aromatic mixture forms the flavorful base that complements the eggplant and lentils, creating a well-balanced, spicy, and savory profile.
- Rinse and Pat Dry Eggplant: After the eggplant has rested for an hour, rinse each slice thoroughly under cold water to remove the excess salt. Use a clean kitchen towel or paper towels to pat the slices dry. This step ensures the stew doesn’t become too salty and that the eggplant retains a tender yet firm texture during cooking.
- Layer the Stew Components in the Dutch Oven: Lightly coat a 3-quart enameled cast-iron Dutch oven with 1 tablespoon of olive oil to prevent sticking. Begin layering the ingredients for maximum flavor. Spread half of the vegetable mixture across the bottom of the Dutch oven. Place half of the eggplant slices on top, followed by half of the cooked lentils. Add the remaining vegetable mixture, then the remaining eggplant slices, and finally the rest of the lentils and vegetables. Drizzle the remaining olive oil around the edges and over the top, then finish by gently pouring 1/4 cup of pomegranate molasses over the stew. The layering allows flavors to meld beautifully while keeping textures distinct.
- Simmer the Stew Slowly: Place the Dutch oven over low heat and bring the mixture to a gentle simmer. Cover with a tight-fitting lid and let the stew cook slowly for about 1 1/2 hours. During this time, the eggplant will soften, the lentils will absorb the aromatic flavors, and the pomegranate molasses will create a subtle tangy sweetness that balances the savory vegetables. Check occasionally to ensure the stew is gently simmering and not sticking to the bottom.
- Adjust Seasoning and Serve: After cooking, taste the stew and adjust the seasoning with additional salt or crushed red pepper if desired. The stew can be served hot, warm, or even at room temperature, making it versatile for different occasions. For presentation, you can drizzle a little extra olive oil or sprinkle fresh chopped mint on top. This stew pairs beautifully with warm flatbreads, steamed rice, or even a simple side salad for a complete, satisfying meal.
- Storage and Reheating Tips: This stew stores well in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently over low heat on the stove or in the microwave, adding a splash of water or olive oil if it has thickened. This makes it an excellent option for meal prep or as a make-ahead dinner that keeps its flavors intact.
Notes
- Choose firm, glossy eggplants to ensure they hold their shape during cooking.
- Salting the eggplant is essential to remove bitterness and excess water, which prevents the stew from becoming watery.
- Brown lentils are preferred because they retain their shape better than red lentils during long cooking.
- Pomegranate molasses adds a tangy sweetness; adjust the amount to taste for a milder or bolder flavor.
- This stew is versatile: it can be served immediately, at room temperature, or stored for meal prep.
