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Eggplant Lentil Stew with Pomegranate Molasses

This vegan Turkish lentil stew recipe with eggplant and pomegranate molasses is hearty, filling and scrumptious!

Ingredients :

One 1 half of-pound globe eggplant (or enough eggplants for 1 1/2 kilos)
Salt
half of 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 Anaheims-stemmed, seeded and coarsely chopped
2 tablespoons chopped mint leaves (spearmint)
1 tablespoon tomato paste
1/four teaspoon beaten purple pepper
1/4 cup pomegranate molasses

Instructions :

Prep : 10M	Cook : 6M	Ready in : 3H10M

Notes :

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