Pomegranate Lentils and Eggplant

I have a well loved, and gradually becoming an extensive collection of cookbooks. There have been a few that I have recommended over the years and a number of beloved recipes that I have highlighted. Lately, I have gotten in the habit of taking cookbooks out from the library, as a test-run before deciding whether to add them to the permanent collection. I strongly recommend this to anyone who is looking to try out a new type of cuisine or just test out a book that came recommended or looks curious. I have decided to take the three cookbooks I have recently become obsessed with any highlight my favourite recipes.

The first cookbook I want to recommend is Falastin, by Sami Tamimi (previous co-owner of Jerusalem) and Tara Wigley. This wonderful book highlights the diverse food of Palestine and has been described as “a love letter to Palestine, its food and its people”. As with the beloved cookbook Jerusalem, the authors highlight the beauty of the culture and its food, speak to the obvious political and religious strife in the region without any apparent judgment or agenda. It seeks to provide a voice to people who are often not well known to Western readers. Most importantly, the recipes are inventive and delicious.

Last week I highlighted a Green Salad with Charred Eggplant Yogurt and Smashed Cucumbers. This weeks recipe also stars eggplants, but as part of a lentil stew filled with crispy fried onions, a few chilies to bring the heat and tangy pomegranate molasses.

For those of you unfamiliar, pomegranate molasses is made from boiling down pomegranate juice until it is a syrup-like consistency. the result is sweet but tangy in a very unique way that infuses dishes with a Middle-Eastern flare. It can be found at any specialty Middle-Eastern grocery stores, online, or you can make your own but cooking down pomegranate juice with some sugar and lemon juice.

Pomegranate Lentils and Eggplant

Adapted slightly from Falastin, Sami Tamimi and Tara Wigley

Serves 4 as a main or 6 as a side

2 eggplants, cut into 1 inch dice (approximately 6 cups)
4 Tbsp olive oil, plus 1 1/2 Tbsp
kosher salt and freshly ground black pepper
3/4 cup (150g) green or brown lentils
4 garlic cloves, crushed
1 green chili, seeded and finely chopped
1 Tbsp ground cumin
1 1/2 tsp fennel seeds or dill seeds, roughly crushed in a mortar and pestle
1 tsp ground coriander
1Tbsp cornstarch
1/4 cup pomegranate molasses
2 Tbsp lemon juice
1 Tbsp tahini
Crispy Onions (recipe below)
1/4 cup parsley, roughly chopped
1/4 cup pomegranate seeds
2 red chilis, thinly sliced

Preheat the oven to 450F. Line a baking sheet with parchment paper.

In a large bowl, mix the eggplants with 2 Tbsp oil, 1/2 tsp salt, and a good grind of black pepper. Pour onto the lined baking sheet and ensure that the pieces are spaced well apart. Roast for 25 minutes, stirring once or twice throughout. Remove from the oven and set aside.

Rinse the lentils and put them in a medium saucepan with 4 cups of water. Bring to a boil over high heat and then decrease the heat to medium and simmer for 20 minutes or until the lentils are almost cooked through. Drain the lentils, keeping 1 1/2 cups of the cooking liquid. Set aside.

Pour 2 Tbsp of oil into a large saute pan and place over medium-high heat. Add the garlic and the green chili and fry for 2 minutes, stirring constantly, or until the garlic is lightly browned. Add the cumin, fennel seeds, and coriander and stir continuously for 30 seconds. Stir in the cornstarch for 1 minute, then add the lentils, reserved cooking liquid, 3/4 tsp of salt and plenty of black pepper. Bring to a boil and cook for 5-6 minutes, stirring frequently, until the liquid has thickened to the consistency of a thick porridge. Add the pomegranate molasses, lemon juice, tahini and eggplants, and half the crispy onions. Stir well, then remove from the heat. Sprinkle with the remaining crispy onions, parsley, pomegranate seeds, and sliced red chilis. Drizzle with the remaining 1 1/2 Tbsp oil.

Crispy Onions

3 medium onions, cut in half and thinly sliced
2 tsp corn starch
Sunflower, vegetable or avocado oil, for frying

Put oil in a large frying or saute pan, so that it rises about 3/4 inch (2 cm) up the side of the pan. Place over medium-high heat until it reaches 350F. Line a plate with paper towels. Mix the onions with the cornstarch. Once the oil is hot, add about 1/3 of the onions to the put and fry for 8-14 minutes, stirring from time to time, until they are golden and crispy. Transfer to the prepared plate and sprinkle lightly with salt. Set aside while you repeat with the remaining batches of onions.