About this dish
A tangy lentil and eggplant stew flavored with pomegranate molasses.
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Ingredients
🫘1.5 cups brown lentils
🍆2 eggplants, cubed and fried
🍯1/2 cup pomegranate molasses
🧄4 cloves garlic
Method
Serves 21
Simmer the lentils in water until soft.2
Fry the eggplant cubes until golden.3
Blend some of the cooked lentils with garlic and tahini for body.4
Combine everything with the pomegranate molasses and simmer together.5
Adjust tartness with more pomegranate molasses and serve warm.✓ What Makes it Authentic
Rummaniyeh is a traditional Levantine stew named for its use of pomegranate (rumman) molasses for its distinct tartness.
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