Eastern Mediterranean aubergine (eggplant) and lentil stew, characterised by its use of a seemingly extreme amount of mint
Ingredients
- Aubergine, about 500 grams
- Onion, yellow or white, about 300 grams
- Slicing tomatoes, about 300 grams
- Pepper, about 200 grams. Mild to medium chile peppers are great (Anaheim, Turkish charleston); bell peppers also work fine
- Garlic, 3-4 cloves
- (Optional) pepper paste, 1 tablespoon
- Lentils, green or brown (not the quick cooking red lentils), 1 cup (200 grams)
- Dried mint, 1/4 cup or more, to taste (fresh mint will work in a pinch, though is not really recommended. If necessary, use about a whole garden’s worth)
- Cooking oil, two 2-3 tablespoon portions
- Good olive oil, to taste (I suggest at least 1/4 cup; more is better)
- Optional: sugar, 1 teaspoon or to taste (highly recommended unless you’re planning on using pomegranate molasses, which should supply enough sugar)
- Optional, pomegranate molasses, 2 tablespoons (more to drizzle to taste) or the juice of one lemon or two limes
- Salt 2 tablespoons to salt and drain the aubergines; 1 teaspoon or so to cook, more to taste
Method
- Optional (but traditional in Turkish cooking): with a knife or vegetable peeler, remove about half the skin from the aubergines in lenghwise pyjama stripes (see the first image below)
- Slice the aubergines crosswise into thick (2-3cm, 1 inch) slices
- Optional, but could help reduce any bitterness: sprinkle and toss the slices with salt in a generously sized bowl, then let them stand for 15 minutes to half an hour. Drain and discard accumulated juices (which tend to be bitter), then rinse the aubergines briefly under running water and pat dry with a kitchen towel.
- Heat up some cooking oil in a pan and saute the aubergine slices for about two minutes on each side. This will only partially cook them, but it will give them a nice flavour and will also form a bit of a crust, which will help them keep their shape later. Set aside.
- Peel and slice the onions crosswise into 1-2 cm slices (like you would for hamburgers, but thicker). In the same pan as the aubergines, cook the onions on both sides for a minute or two. Set aside.
- Cut the tomatoes crosswise into slices about the same thickness as the onions. Set aside.
- Cut the peppers into bite size pieces and set aside.
- Boil the lentils in plenty of water for 15 minutes, then drain (alternatively, soak them in cool water for 5 hourd or overnight, then drain).
- Take a large pot or Dutch oven and add enough cooking oil to comfortably cover the bottom (2 tablespoons or so). Chop the garlic and sizzle it briefly. Add the pepper paste, if using, and fry it for half a minute or so.
- Arrange half the onions, half the aubergine slices, half the tomatoes, and half the peppers in layers. Sprinkle with a bit of salt and (if using) a bit of sugar. Drizzle with half the pomegranate molasses or lemon/lime juice, if using. Sprinkle with half the mint.
- Add all of the lentils. Sprinkle with a bit of salt, then wit the rest of the mint.
- Arrange the rest of the aubergine, then the onions, then the peppers, and finally the tomatoes in layers (the different ordering of the veggies is just a style choice, but I do recommend it). Sprinke with a bit more salt, and with the optional sugar or pomengranate molasses or lemon/lime juice.
- Add enough water to almost reach the top of the lentil layer. Bring the to a boil over medium high heat, then reduce heat and simmer, covered, for half an hour or so. Check to make sure the lentils and aubergines are done to your liking. Turn off the heat and add a goodly amount of good olive oil.
- Let cool to room temperature before serving or refrigerate and serve it the next day, when it will be even better. You can then serve it at room temperature, or even better, slightly chilled. Optional: drizzle each serving with a little extra pomegranate molasses.
Pictures
Numbers correspond to the recipe steps above
3. Salt the aubergine slices and let them stand. Discard the dark juice (visible in the lower right hand side of the image)
4. Saute the aubergine slices
5. Cook the onion slices
5. Fry pepper paste with the garlic
13. Done cooking. Let cool before serving.
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