February 12, 2018

Egg plant and Lentil Stew

Pure health, this one: Lentils, onion, garlic, tomatoes, and unexpected swirls of flavor from pomegranate, pepper flakes, and cloves. First off, lentils probably have more Vitamin B than any other plant food and about one-third of your daily requirement for fiber. Tomatoes are loaded with antioxidants, Vitamin C and Vitamin K. Eggplant is brimming with nutrients and a great ally in heart health. This dish is low fat, easy to prepare, and full of flavor.



1 large eggplant

½ cup green lentils

1 small Spanish onion, finely diced

4 garlic cloves, minced

2 tomatoes, chopped

2 green chili peppers, seeded and chopped

2 tablespoons mint leaves, chopped

1 tablespoon tomato paste

¼ teaspoon crushed red pepper flakes

2 teaspoons salt

¾ cup extra-virgin olive oil

4 tablespoons of pomegranate molasses



Preheat oven to 350 degrees. Peel and cut eggplant into ½-inch rounds and sprinkle with salt.

In a mixing bowl, combine lentils, onions, garlic, tomatoes, chilies, mint, tomato paste, crushed red pepper flakes, and salt.

Rinse salt from eggplant and pat dry. Add to vegetable mixture and mix well.

Coat a large gratin dish with olive oil and transfer eggplant mixture along with 1 ½ cups of water. Drizzle olive oil over mixture and pour pomegranate molasses over eggplant mix. Cover with foil and bake for 1 ½ hours. Remove foil and bake for an additional 30 minutes uncovered.
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