- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, who was born there. To keep the textures and flavors of the vegetables distinct, Musa layers the eggplant in a pot with tomatoes, lentils, chopped onions and garlic, then slowly cooks it, covered, without stirring. The stew is best when made ahead and allowed to mellow for at least a few hours.
Ingredient:
- One 1 1/2-pound long, narrow eggplant
- Salt
- 1/2 cup 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 Anaheims—stemmed, seeded and coarsely chopped
- 2 tablespoons chopped mint leaves
- 1 tablespoon tomato paste
- 1/4 teaspoon crushed red pepper
- 1/4 cup pomegranate molasses
