👨‍🍳 作り方

1. 1

   Prepare the lentils: Rinse the lentils and place them in a saucepan. Cover with 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until softened but not fully cooked.

2. 2

   Prepare the eggplant: While the lentils are cooking, peel and cut the eggplant into bite-sized cubes. Add the eggplant to the pot with the lentils. Add salt and cumin. Cover the pot and lower the heat to medium. Let it simmer for an additional 15-20 minutes, or until the eggplant is softened and fully cooked.

3. 3

   Prepare the garlic and flavor base: Heat olive oil in a separate skillet over medium heat. Add crushed garlic and optional chili/jalapeno. Sauté until golden brown.

4. 4

   Combine and thicken: Pour the sautéed garlic mixture into the lentil and eggplant stew. Stir in the sour pomegranate juice, lemon juice, and pomegranate molasses. In a small bowl, whisk the flour (or cornstarch) with a little water to create a slurry. Pour the slurry into the stew, stirring constantly until it thickens slightly.

5. 5

   Simmer and serve: Let the stew simmer for another 5 minutes to allow the flavors to meld. Adjust salt to taste. Serve hot.