User login
Search
|
| Chef | |
| Submitted | March 7th 2010 |
| Cuisine | Moroccan |
| Category | Main Course |
| Level | Intermediate |
| Servings | 6 |
| Rating |
Ingredients
1 1/2 lbs eggplant
salt
1/2 cup dried lentils
water
2/3 cup extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
2 medium tomatoes, chopped
2 long green chilies, stemmed, seeded & coarsely chopped
2 Tbsp chopped mint leaves (or more!) (or cilantro or basil, but mint is best)
1 Tbsp tomato paste
1/4 tsp crushed red pepper
2 tsp salt
1/4 cup honey
Originally from Simplyrecipes.com, this is a cheaper but still delicious version with honey used instead of pomegranate molasses. A little spicy and superb both warm and cold with bread or couscous. When cooking, do NOT mix; allow layers to remain as-is, and simmer very slowly for 1.5-2 hours for yummiest results.
Directions
Slice eggplant as follows: partially peel lengthwise; slice into about 4 pieces lengthwise; score each piece on one side in cross-hatch pattern. Cut each slice into about 3 pieces, sprinkle with salt, and let drain 1 hour.
Wash lentils; put in saucepan with water to cover 2 inches. Bring to boil and simmer 15 minutes. Drain and let cool.
Coat bottom of thick-bottomed, about 3-qt heavy pot with 1 TBS oil.
In a bowl, toss the onion with the garlic, tomatoes, green chiles, mint, tomato paste, crushed red pepper and 2 teaspoons of salt. Rinse eggplant and pat dry.
In pot, layer: 1/2 cup onion mix; layer of eggplant; half of lentils; and so on until you run out of ingredients, ending with vegetables.
Pour remaining olive oil along sides, on top etc. of mixture. Same with honey.
Cover and bring to a boil; lower heat to low, simmer very gently for about 1.5 hours.
Wash lentils; put in saucepan with water to cover 2 inches. Bring to boil and simmer 15 minutes. Drain and let cool.
Coat bottom of thick-bottomed, about 3-qt heavy pot with 1 TBS oil.
In a bowl, toss the onion with the garlic, tomatoes, green chiles, mint, tomato paste, crushed red pepper and 2 teaspoons of salt. Rinse eggplant and pat dry.
In pot, layer: 1/2 cup onion mix; layer of eggplant; half of lentils; and so on until you run out of ingredients, ending with vegetables.
Pour remaining olive oil along sides, on top etc. of mixture. Same with honey.
Cover and bring to a boil; lower heat to low, simmer very gently for about 1.5 hours.
Citation: http://simplyrecipes.com/recipes/eggplant_lentil_stew_with_pomegranate_molasses/