Palestinian Rummaniyeh Eggplant Lentil Stew

Ingredients

• 1 small eggplant, cubed
• 1 cup brown lentils
• 1 cup crushed tomatoes
• 3 tbsp pomegranate molasses
• 2 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the lentils and simmer them in 3 cups water for 20 minutes, until almost tender but still holding their shape. Do not salt them yet; salt added early keeps lentil skins tough.
2. While they cook, toss the cubed eggplant with 1 teaspoon salt and leave it in a colander for 15 minutes, then squeeze gently and pat dry.
3. Heat the olive oil in a wide pan over medium-high heat and cook the eggplant, turning occasionally, for 10 to 12 minutes, until browned on all sides and completely soft. Add more oil if the pan goes dry; eggplant drinks it and then releases it again as it collapses.
4. Lower the heat, add the onion, and cook for 5 minutes until soft, then add the garlic, coriander, and cumin for 30 seconds.
5. Add the crushed tomatoes and the lentils with their cooking liquid and simmer for 12 to 15 minutes, until the lentils are completely tender and the stew has thickened.
6. Stir in the pomegranate molasses off the heat. This is what makes it rummaniyeh, and boiling it hard afterwards dulls its sourness.
7. Season with salt and pepper and taste: the stew should be distinctly sour-sweet. Add another spoonful of molasses or a squeeze of lemon if it tastes flat.
8. Serve warm, drizzled with a little more olive oil, with the fresh herbs and lemon wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.