Hatay Style Mualla

Ingredients

• 3 globe eggplants
• 1/2 cup boiled green lentils
• 3 tomatoes
• 1 onion
• 4 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons pomegranate molasses
• 1 teaspoon tomato paste
• 1 teaspoon dried mint
• Salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Peel the eggplants in stripes, dice them, soak in salted water for 15 minutes, and drain.

2. 2

   Sauté finely chopped onions and garlic in olive oil in a wide pan.

3. 3

   Add diced tomatoes and tomato paste, cooking until the tomatoes soften.

4. 4

   Add the drained eggplants, boiled green lentils, dried mint, and salt to the pan.

5. 5

   Add a splash of hot water, cover the pan, and simmer on low heat until the eggplants are tender.

6. 6

   Drizzle with pomegranate molasses after removing from heat, and serve at room temperature.

Note. Letting the mualla rest in the fridge for a day before serving will significantly enhance its flavor.