1. Peel eggplant in strips, then cut lengthwise into strips. 2. Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour. 3. Meanwhile, cover lentils with 2 inches of water and bring to a boil. 4. Lower to simmer and cook 15 minutes, drain. 5. In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper. 6. Rinse the eggplant and dry. 7. In a dutch oven layer half of the onion mixture. 8. Top with a layer of eggplant, and a layer of lentils. 9. Repeat. 10. Pour remaining olive oil around sides and over the top. 11. Drizzle with the pomegranate molasses. 12. Bring to a boil, lower heat to simmer and cook 1 1/2 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
