Rummaniyeh- Lentil Eggplant Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
508 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Rummaniyeh- Lentil Eggplant Stew
Description
Rummaniyeh harmonizes ingredients such as brown lentils, diced eggplant, pomegranate juice, and garlic-dill paste to create a thick, stew-like meal. The process begins by simmering the lentils with aromatics and seasoning, followed by gentle steaming of eggplant cubes on top to maintain some texture without breaking down completely. The sauce incorporates tahini and lemon juice, which add creaminess and brighten the dish, while pomegranate molasses lends a subtle sweetness and complexity. The incorporation of bird's eye chilies can add mild heat if preferred.
This stew can be served warm or at room temperature as a comforting main or side dish. It pairs well with rice, bread, or can be enjoyed on its own. Its layers of flavor and texture accommodate a range of palates and meal occasions.
Adjust seasoning to taste, particularly the amount of tahini, lemon juice, and chilies to suit preferences. Leftovers keep well refrigerated for a few days and can be enjoyed hot or cold.
Ingredients
- 1 onion halved or quartered
- 1 tablespoon dill dried
- 8-10 garlic 1 small head
- 2-3 bird's eye chili small, green
- 3 cups pomegranate juice
- 1 teaspoon lemon salt optional
- 1/3 cup plain flour 40g
- 1 tablespoon pomegranate molasses
- 4 cups water
- 1.5 cups brown lentils
- 1 teaspoon salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 2 eggplant medium, peeled and diced into cubes
- 1/2 lemon squeezed
- 2-3 tablespoon tahini paste
Instructions
- In a food processor or blender, combine the onion, garlic cloves, dill, and chilis. Process until onion is finely diced and everything is combined. Set aside.
- In a separate bowl, add the pomegranate juice, lemon salt, flour, pomegranate molasses, and whisk to combine. Set aside.
- Add the water to a saucepan, along with the lentils, salt, cumin powder, and black pepper. Mix to combine, then turn heat to medium and bring to a simmer. Cook lentils uncovered for 8 minutes until beginning to soften.
- Add the cubed eggplant on top of the lentils, and without mixing them in, let them simmer and steam uncovered for another 5 minutes.
- Whisk together the tahini and the lemon juice, and add this to the pot along with the pomegranate juice blend, and the onion/garlic blend. Stir to combine, then loosely cover the top of the pot, allowing some air to escape and simmer on medium low heat for another 20 minutes, until eggplant cubes are tender.
- Remove from the heat, and let the pot rest for 5 minutes. Transfer to a serving plate, and top with extra tahini if desired, fresh pomegranate kernels, and chopped fresh parsley. Enjoy!
Notes
- Adjust the spiciness level by omitting bird's eye chilies if a milder flavor is preferred.
- Seasonings such as tahini and lemon juice can be adjusted to taste for desired creaminess and acidity.
- Store leftovers in a tightly sealed container in the refrigerator for 2 to 3 days.
- This stew can be enjoyed hot, warm, at room temperature, or even cold, depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 94g | 31% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 624mg | 26% |
| Potassium | 1690mg | 36% |
| Fiber | 30g | 120% |
| Sugar | 35g | 70% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 118mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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