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Serves
6
Author Notes
This very flavorful vegetarian stew comes from the coastal town of Antakya in Turkey. I adapted the recipe from Food and Wine journal and adjusted it to my taste. I also made my have Pomegranate Molasses. This dish is handiest when made ahead and allowed to mellow for some time ahead of serving. I cooked the stew within the morning and we had it for a slack lunch with French Fries and topped with a delectable garlic, herbs and walnut yogurt sauce. —Kukla
Factors
- For the Pomegranate Molasses (makes 1 cup)
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• 3 cups 100% Pomegranate juice, no sugar added
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• 1/3 cup freshly squeezed orange juice
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• 1/2 a packed cup organic brown sugar
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• 1 cinnamon stick + 2 star anise
- For the stew
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• 3 medium eggplants, about 2 kilos
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• 1/2 cup brown lentils, rinsed and drained
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• 3/4 cups olive oil, divided, (I stale Kalamata olive oil)
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• 1 medium onion, finely chopped
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• 4 garlic cloves, minced
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• 3- 4 medium Roma tomatoes, quick blanched, peeled and chopped
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• 3 long green Anaheim chiles, stemmed, seeded and coarsely chopped
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• About 10-12 petted Kalamata olives, slice in half of
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• 2 tablespoons chopped mint leaves
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• 1 tablespoon tomato paste
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• 1 (8oz) can tomato sauce (I stale 100% pure Hunt’s, no salt added)
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• 1/4 teaspoon crushed crimson pepper
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• Sea or Kosher salt to taste
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• 1/3 cup pomegranate molasses, divided
Directions
- For the Pomegranate Molasses (makes 1 cup)
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Combine all ingredients in a medium sauce pan, ship to boil over medium warmth, slice warmth to medium- low and simmer, stirring on occasion, except thick and syrupy, for roughly 1 1/2 hours. Discard cinnamon stick and star anise, frosty to room temperature and chill except ready to use.
Here is a truly easy technique to provide pomegranate molasses whereas you happen to carry out no longer have rep exact of entry to to a Middle Japanese grocery store, however can rep a excellent quality Pomegranate juice.
- For the stew
- Partially peel the eggplants so that they have gotten lengthwise stripes; then slice it lengthwise into 4 slices. Reduce every slash crosswise into 3 devices and dilemma in a neat colander over a bowl. Sprinkle both facet with some salt. Let stand for 1 hour.
- In a tiny saucepan, mask the lentils with 2 inches of water and ship to a boil. Within the discount of the warmth to realistic and simmer except soft, about quarter-hour. Drain the lentils.
- Coat a huge (3-4quarts) enameled solid-iron pot with 2 tablespoons of the olive oil. In a neat bowl, toss the onion with the garlic, tomatoes, green chilies, mint, tomato paste and sauce, olives, crushed crimson pepper and about 2 teaspoons of salt.
- Rinse neatly the eggplant slices and thoroughly pat dry. Unfold about 1 cup of the vegetable combination within the casserole and top with half of of the eggplant. Quilt with half of of the lentils and half of of the rest vegetable combination, drizzle with half of of pomegranate molasses.
- Top with the rest eggplant slices, lentils and vegetables. Pour the rest olive oil spherical the facet and over the vegetables, and then drizzle with the rest pomegranate molasses.
- Bring the stew to a boil; mask and cook dinner over low warmth, on occasion shaking the pot (to forestall sizzling the bottom layer), except the eggplant is terribly soft, about 1 hour or a chunk extra. Support sizzling, warmth or at room temperature.
- To provide the yogurt sauce: Within the bowl of meals processor mix 3 chopped garlic cloves, 1/2 cup toasted walnuts, 2 tablespoons of each and each, parsley and mint, 1 teaspoon vulgar salt, a couple of grinds of sad pepper and a pair of tablespoons excellent olive oil. Task except the mix resembles pesto consistency. Plight exact into a mixing bowl and scoot in 2/3 cup of Greek yogurt. Refrigerate except ready to use.
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