Sour Lentil and Eggplant Stew (Rumaniyya)
"This unusual late-summer vegetarian dish, also known as "habbit rumanna" by Palestinians from Jaffa, combines sour pomegranate juice -- extracted from a particular local variety of little green pomegranates -- with lentils and eggplants (diluted pomegranate molasses may be substituted). It is a perfect dish for bidding goodbye to summer on the first cool day of fall. Serve with Arabic bread and olives...."
INGREDIENTS
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1/2 cup dried brown lentils, picked over and rinsed
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4 1/2 to 5 1/2 cups water, plus more as needed
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3 tablespoons pomegranate molasses
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6 tablespoons fresh lemon juice
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2 tablespoons flour
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1 1/2 teaspoons salt
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1 1/2 tablespoons dill seed
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2 teaspoons crushed red pepper flakes
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5 cloves garlic
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1 1/2 pounds eggplant (unpeeled), cut into 1-inch chunks
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1/2 teaspoon ground cumin
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2 tablespoons tahini
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1 teaspoon toasted sesame oil
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1/4 cup olive oil
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1 medium onion, finely chopped, for garnish
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Pomegranate seeds (arils), for garnish (optional)
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Finely chopped flat-leaf parsley, for garnish (optional)
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