Lentil And Eggplant Stew With Pomegranate Molasses

Lentil and Eggplant Stew with Pomegranate Molasses is a flavorful and nutritious dish inspired by the Levantine dish known as rummaniyeh, which takes its name from rumaan, the Arabic word for pomegranate.

This stew brings together the earthy taste of lentils and the rich texture of eggplants, enhanced by the tangy sweetness of pomegranate molasses.

It’s not just a comforting meal, it’s a hearty vegetarian stew that celebrates ingredients that reflect the culinary traditions of the Mediterranean and Middle Eastern regions.

The Flavor Profile

The addition of pomegranate molasses elevates this stew to new heights. This syrupy condiment, made from reducing pomegranate juice, has a unique flavor that balances sweetness and acidity.

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It adds depth and complexity to the dish, creating a delightful contrast against the hearty lentils and tender eggplants.

Incorporating spices such as cumin and fennel seeds contributes to the stew’s aromatic profile.

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Cumin lends a warm, earthy note, enhancing the overall savory flavor, while fennel seeds provide a subtle sweetness and an intriguing hint of anise.

When combined, these spices create a rich and layered flavor experience that makes the stew all the more enjoyable.

Along with garlic, coriander and lemon juice, these spices create a symphony of taste that tantalizes the palate.

Cultural Significance

Lentil and eggplant dishes are staples in many cultures, often reflecting the agricultural practices and traditions of the regions they come from.

Lentils have been a key protein source in Middle Eastern diets for centuries, while eggplants are celebrated in Mediterranean cuisine.

The use of pomegranate molasses speaks to the rich culinary history of the area, where pomegranates are regarded as symbols of abundance and prosperity.

Versatility

This Levantine stew can be served hot or cold, making it perfect for any season. You can enjoy it as a hearty lunch, a comforting dinner, or even as leftovers.

Pairing it with crusty bread, rice, or even a fresh salad can create a balanced and satisfying meal.

Whether you are looking for something wholesome to warm you up on a chilly day or a dish that will impress guests at a dinner party, Lentil and Eggplant Stew with Pomegranate Molasses is a fantastic choice.

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Its blend of flavors, nutritional benefits, and cultural roots make it a dish worth exploring!

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Lentil And Eggplant Stew With Pomegranate Molasses

4 tablespoons extra-virgin olive oil, divided, plus more to serve

1 medium yellow onion, halved and thinly sliced

3 medium garlic cloves, thinly sliced

1 tablespoon ground cumin

1 teaspoon fennel seeds

salt and black pepper, to taste

1-pound eggplant, trimmed, peeled and cut into ½-inch cubes (we used a purple and white stripped called Graffiti Eggplant *See Cooks Notes)

3/4 cup brown lentils, rinsed and drained

2 tablespoons pomegranate molasses, plus more to serve

1 tablespoon lemon juice

1 jalapeño chili, stemmed, seeded and minced

½ cup finely chopped fresh cilantro, can use fresh parsley

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Cook’s Notes

Keep in mind when purchasing your eggplant that the age and size of the fruit matter.

Larger, more mature eggplants can be more bitter, typically because their seeds are larger and seeds tend to hold on to the most bitter flavors.

The bitterness can also depend on the variety. The common globe or American eggplant and small Thai eggplants are typically more bitter than Italian, white, or Japanese eggplants, which are a little sweeter.

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You can opt to use American Purple eggplant, but we chose the heirloom Graffiti Eggplant, which cooks up very tender and is slightly sweeter.

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Cooking Instructions

In a 12-inch nonstick skillet over medium, heat 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until well browned, 6 to 8 minutes; transfer to a small bowl. Set aside.

In the same skillet over medium, combine the remaining 2 tablespoons oil, the garlic, cumin, fennel seeds, 1 teaspoon salt and ½ teaspoon pepper; cook, stirring, until fragrant, about 30 seconds.

Next, add the eggplant and stir until well coated. Stir in 4 cups water and the lentils, then increase to medium-high and bring to a simmer. Cover, reduce to low and simmer, stirring occasionally, until the lentils are just tender, 30 to 35 minutes.

Uncover and cook, stirring occasionally, until most of the liquid has evaporated and the lentils are soft.

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Remove the pan from the heat and stir in the browned onion, the pomegranate molasses, lemon juice, chili and half of the cilantro. Taste and season with salt and pepper.

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Transfer to a serving dish. Sprinkle with the remaining cilantro and drizzle with additional pomegranate molasses and oil.

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