This dish is a true celebration of Levantine food from Palestine, incorporating all the ingredients that make Eastern Mediterranean dishes incredibly delicious and healthy. I learned this recipe from an old Palestinian friend I met in New York. He and I often joked that this dish encompasses all the typical Levantine ingredients in one flavorful stew. While traditionally the eggplants are cooked in water, I prefer roasting the vegetables to bring out their smoky and caramelized flavors.

Ingredients:

• 2 eggplants, cut into 1-inch cubes
• 5 tablespoons olive oil, plus more for drizzling
• 1 cup brown lentils (or preferred variety, not red)
• 6 cups hot water
• 5 garlic cloves, crushed
• 1 green chili pepper, seeded and finely chopped
• 1 tablespoon ground cumin
• 2 teaspoons fennel seeds, crushed
• 1 teaspoon ground coriander
• 1 tablespoon cornstarch
• ¼ cup pomegranate molasses
• 3 tablespoons fresh lemon juice
• 2 tablespoons tahini
• ¼ cup chopped parsley
• ¼ cup pomegranate seeds (optional)
• ¼ cup plain yogurt (optional)

Crispy Onions:

• 2 onions, thinly sliced
• 2 tablespoons cornstarch
• Salt

Instructions:

1. Preheat the oven to 425°F.
2. In a large parchment paper-lined pan, toss the eggplants with 2 tablespoons of olive oil, 1 teaspoon of salt, and black pepper. Spread them out evenly and roast for about 30 minutes. After 15 minutes, stir the eggplants to ensure even cooking on all sides.
3. Toss the thinly sliced onions with 2 tablespoons of cornstarch until well coated. In a deep, heavy-bottomed pan, heat 3 tablespoons of olive oil and fry the onions until they turn golden and crispy. Remove from the pan and set aside.
4. In the same pan, add the garlic, chili pepper, and 1 tablespoon of olive oil. Sauté for 2 minutes, then add the cumin, fennel seeds, and coriander. Stir for about a minute before adding the cornstarch. Mix for another minute, then add the rinsed lentils and hot water. Cover the pan halfway and cook for 30-40 minutes, or until the lentils are tender and most of the water has evaporated.
5. Add the roasted eggplants, pomegranate molasses, lemon juice, tahini, and half of the crispy onions to the lentil mixture. Stir well and remove from the heat.
6. Serve the stew topped with the remaining crispy onions, chopped parsley, and pomegranate seeds. Yogurt can be added as an optional garnish.

Enjoy your Eggplant Lentil Vegan Stew, a delightful taste of the Levant!