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Eggplant Lentil Stew with Pomegranate Molasses


Eggplant Lentil Stew with Pomegranate Molasses Recipe

Ingredients:
  • One 1 1/2-pound eggplant (or enough eggplants for 1 1/2 pounds)
  • Salt
  • 1/2 cup brown lentils
  • Water
  • 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:
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