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Casserole of Lentils, Eggplant, and Mint

Casserole of Lentils, Eggplant, and Mint Recipe

  • 2 pounds long, slender eggplant
  • Coarse salt
  • ¾ cup dried green lentils (4 ounces)
  • 2 pounds ripe tomatoes, halved, seeded, and grated
  • 1 small onion, finely chopped
  • 6 garlic cloves, chopped
  • 1/3 cup loosely packed coarsely chopped fresh mint leaves
  • 1 mild green chile, preferably Anaheim or Italian frying pepper, stemmed, seeded, and chopped
  • 1 tablespoon Turkish sweet red pepper paste
  • 1 tablespoon tomato paste, preferably homemade
  • ¼ teaspoon Marash or Aleppo pepper
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup extra virgin olive oil
  • 3½ tablespoons imported pomegranate molasses or California pomegranate concentrate plus 1 teaspoon fresh lemon juice
  • A 10-inch Spanish cazuela
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 257kcal (13%)
Total Fat 13g (20%)
Saturated Fat 2g (9%)
Cholesterol 0mg (0%)
Total Carbohydrate 31g
Dietary Fiber 14g
Sugars 10g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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