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Eggplant Lentil Stew with Pomegranate Molasses
- One 1 1/2-pound eggplant (or enough eggplants for 1 1/2 pounds)
- 1/2 cup brown lentils
- 2/3 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 4 medium garlic cloves, minced
- 2 medium tomatoes, chopped
- 2 long green chiles, such as Anaheimsstemmed, seeded and coarsely chopped
- 2 Tbsp chopped mint leaves
- 1 tablespoon tomato paste
- 1/4 teaspoon crushed red pepper
- 1/4 cup pomegranate molasses
Directions:View on Simply Recipes
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