This hearty vegan stew combines tender aubergine (eggplant) and lentils with a tangy pomegranate flavor, inspired by the traditional Palestinian dish Rummaniyeh.
Ingredients
- 2 aubergines (eggplants)
- 1 onion, finely chopped
- 400g (2 cups) lentils (beluga or any variety)
- 8 garlic cloves, sliced
- 1 tbsp ground cumin
- 1/2 tsp red chilli flakes
- 1 tsp fennel seeds
- 2 tbsp tahini
- 4 tbsp pomegranate molasses
- Juice of 1 lemon
- Olive oil
- Salt to taste
Optional toppings:
- Vegan yoghurt
- Chopped parsley
- Pomegranate seeds
- Extra chilli flakes
Method
- Prepare the aubergine:
- Prick aubergines and grill for 20-30 minutes until soft
- Scoop out flesh when cool
- Cook the base:
- Sauté onion in olive oil until brown
- Add cumin, chilli, and fennel seeds, toast briefly
- Add lentils and 1.5 liters water, simmer for 30-40 minutes
- Prepare the garlic:
- Fry sliced garlic in olive oil until golden
- Combine and finish:
- Add garlic, aubergine flesh, lemon juice, tahini, and pomegranate molasses to lentils
- Cook for 3 minutes, adding water if needed
- Serve:
- Top with optional vegan yoghurt, parsley, pomegranate seeds, and chilli flakes
- Enjoy with crusty bread
This Tangy Pomegranate Aubergine and Lentil Stew is a delicious way to explore Palestinian cuisine while enjoying a nutritious, plant-based meal. The combination of creamy aubergine, hearty lentils, and the unique tang of pomegranate creates a flavor explosion that will transport your taste buds. Don’t hesitate to try this recipe – it’s a comforting, satisfying dish that’s perfect for any time of year!