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Turkish Eggplant (Aubergine) Lentil Stew

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“Thanks to friedel for sending me some pomegranate molasses! I am having so much fun with it, and this is a great vegetarian recipe. This really tastes better if you make it a day in advance and let the flavors blend. It can be served hot, warm, or at room temp.”

Ingredients Nutrition


  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.

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