Ghada Tarazi, IOCC’s Holy Land Team
Serve 6-8
2-3 larger eggplants (unpeeled, cut in cubes)
4 fresh pomegranates (or 250 g pomegranate molasses)
1 1/2 C dried brown lentils
1 onion, finely chopped
4 cloves of garlic
2 Tb flour
3 Tb red tahini (minced and roasted sesame seeds)
Lemon juice or 1 tsp of lemon salt (optional) if the pomegranate is not sour
Virgin olive oil
Salt-ground cumin, fennel seeds (crushed), chili flakes (optional)
Wash, rinse, and drain lentils. Put in a large pot, cover with 2 or 3 cm of water. Add a pinch of salt and a Tb of cumin to the pot and cover.
Cook for 12 minutes, then add the unpeeled chopped eggplant cubes. Let simmer for another 8 minutes.
Make sure that the lentil and eggplant are nearly cooked, then add the crushed fennel seeds, chopped onion, garlic, chili flakes, and additional salt.
Cover the pot again for 2 minutes. Mix pomegranate juice with 2 Tb of flour and add to the pot. If water in the pot is absorbed, add another cup of hot water.
Gently stir from time to time with a fork to prevent ingredients from sticking together. But the mixture shouldn’t be mashed.
After 5 minutes, dilute the tahini with lemon juice or lemon salt and add to pot. Simmer for another 2 minutes while stirring all the ingredients.
Serve on small plates or bowls. Enjoy eating it with bread or a spoon, cold or at room temperature.
You can garnish with green onions, olives, pickles, radish, and fresh arugula.
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