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Turkish Eggplant, Tomato and Lentil Stew with Pomegranate
THE TASTE SPACE12Ingredients
┅Seconds
410Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 eggplants (long, narrow, around 1.5-2 lbs total)
- 1/2 cup lentils (I used green lentils, and will increase this amount next time)
- 1 onion (medium, chopped)
- 6 cloves garlic (finely chopped)
- 3 tomatoes (diced)
- 2 Tbsp. dried mint
- 2 Tbsp. fresh mint
- 1 tsp. chili flakes (Aleppo)
- 1 Tbsp. tomato paste
- 2/3 cup extra virgin olive oil (or less, I think this could be halved)
- 3 Tbsp. pomegranate molasses
- salt (to taste)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium170mg7% |
| Potassium1370mg39% |
| Protein9g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber17g68% |
| Sugars16g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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