Rummaneyye

3/4 cup green or brown lentils, rinse
1 medium size eggplant, cut into bite-size cubes*
2 tablespoons olive oil
5 garlic cloves, crushed
Pinch of coriander (optional)
1 tablespoon flour
1 cup pomegranate juice (substitute: 1/4 cup pomegranate molasses)
1 tablespoon cumin powder
Salt
Black pepper
Pinch of parsley for garnish
Grains of pomegranate for garnish
Pinch of red chili pepper (optional)

In a medium-size pot, add rinsed lentils and stir for a minute. Add 2 to 3 cups of water (make sure it’s completely covered), cover the pot and leave it over low heat for about 15 minutes until half-cooked. Add eggplant cubes, salt, black pepper, and cumin. Stir and leave for another 10 to 15 minutes until lentils and eggplants are tender and totally cooked.

Meanwhile, bring olive oil to medium heat in a different frying pan. Add garlic, coriander, and flour and keep frequent stirring until garlic become golden brown. Add the garlic mix to the lentil and eggplant pot, and then the pomegranate juice (or molasses). Stir the pot for 3 to 5 minutes so all ingredients are cooked together.

Pour the mixture in middle-sized deep plates. Add seasoning of olive oil, red chili pepper, and garnish with parsley and grains of pomegranate. Serve hot or cold with pita or taboun bread as per your preference.

*Radical Love substituted half summer squash and half kale, as well as adding carrots