Mualle – Eggplants and Lentils Simmered Slowly
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 3 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 eggplant (s), long, slender
- 100 g lentils, reen
- 1 medium onion (s)
- 4 cloves garlic
- 3 bell peppers (banana peppers, the long thin, often light green)
- 3 tomato (s)
- 2 tablespoon mint, fresh
- 1 tablespoon paprika paste, spicy (Aci Biber Salcasi)
- 1 tablespoon tomato paste
- 0.5 tablespoon ½ sugar
- 2 tablespoon olive oil
- 3 tablespoon pomegranate syrup, more sour
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve the aubergines lengthways and then quarter. Salt and let steep for 1 hour. Cover the lentils with water and let them cook until they are soft (takes about 20 minutes).
- Finely chop the onion, garlic and mint. Halve, core and cut the peppers into strips. Dice the tomatoes.
- Mix the onion, garlic, banana peppers, tomatoes, mint, paprika paste, tomato paste and sugar in a bowl and season with salt and pepper.
- Put 1 tablespoon of olive oil in a small cast iron saucepan. Pour 1/3 of the vegetable mixture from the bowl, then half of the eggplant and half of the lentils. Layer 1/3 of the vegetable mixture again, the rest of the eggplant, the rest of the lentils and now the rest of the vegetable mixture in the pot.
- Pour one tablespoon of olive oil and the pomegranate syrup over the vegetables. Close the pot tightly and simmer for 60 - 90 minutes on a low heat.
- Tastes delicious with yogurt and flatbread or rice. Of course you can also serve meat, lamb chops or kofta go well.
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