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Eggplant Lentil Stew with Pomegranate Molasses
Ingredients
  • One 1 ½-pound globe eggplant (or enough eggplants for 1 ½ pounds)
  • Salt
  • ½ cup brown lentils
  • Water
  • ⅔ 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
  • ¼ teaspoon crushed red pepper
  • ¼ cup pomegranate molasses
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