Gazan Lentil and Eggplant Stew with Pomegranate Molasses and Dill

What you need

• 200 g (1 cup) brown lentils, rinsed and picked over
• 1 (1) eggplant, large, about 450 g, cut into 2 cm (3/4 in) cubes
• 4 cloves garlic, 1 crushed, 3 minced
• 1 (1) red chili, seeded and thinly sliced, or to taste
• 4 tbsp olive oil
• 4 tbsp pomegranate molasses, divided
• 3 tbsp lemon juice
• 1 tsp ground cumin, divided
• 1 tsp salt, or to taste
• 15 g (1/2 oz) fresh dill, chopped
• 3 tbsp pomegranate seeds, for serving

Method

Restated from the original video

1. 1

   Put the lentils in a pot with 600 ml of water, the crushed garlic and half of the cumin. Bring to a boil, then cover and simmer on low for 15 min.

2. 2

   Heat the olive oil in a wide frying pan over medium-high heat. Add the eggplant and fry for 8-10 min, turning now and then, until browned and soft.

3. 3

   Push the eggplant to one side, add the minced garlic and chili and stir for 1 min until fragrant.

4. 4

   Scrape everything into the lentil pot. Add the lemon juice, 3 tbsp of the pomegranate molasses, the rest of the cumin and the salt.

5. 5

   Simmer, uncovered, for 10-15 min until the lentils are tender but still hold their shape and the stew is thick.

6. 6

   Taste and add more salt or lemon juice if needed. Stir in the dill.

7. 7

   Spoon into bowls, drizzle with the last tablespoon of pomegranate molasses and top with the pomegranate seeds. Serve warm or at room temperature.

Imported from bistrobadia.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.