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Eggplant and Lentil Stew with Pomegranate Molasses
FOOD AND WINE13Ingredients
3Hours
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. eggplant (long, narrow)
- salt
- 1/2 cup lentils
- water
- 2/3 cup virgin olive oil (extra-)
- 1 onion (medium, finely chopped)
- 4 garlic cloves (medium, minced)
- 2 medium tomatoes (chopped)
- 2 long green chiles (such as Anaheims—stemmed, seeded and coarsely chopped)
- 2 Tbsp. mint leaves (chopped)
- 1 Tbsp. tomato paste
- 1/4 tsp. crushed red pepper
- 1/4 cup pomegranate molasses (see Note)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium1180mg34% |
| Protein9g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber14g56% |
| Sugars19g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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