Levantine cuisine · Vegetable Dishes

Rumaniyya (Lentils and Eggplant)

Brown lentils with fried eggplant cubes, tahini, and pomegranate seeds – a classic from Gaza.

Ingredients · for 4 servings

• 250g brown lentils
• 2 eggplants
• 1 pomegranate
• 3 tbsp tahini
• 4 garlic cloves
• 1 red chili pepper
• 2 tbsp pomegranate molasses
• 6 tbsp olive oil
• 1 tsp cumin
• 1 tbsp flour
• Salt, pepper

Instructions

1. Sort and rinse the lentils, then simmer gently in plenty of water for 20 min. until almost tender; reserve the cooking water.
2. Cut the unpeeled eggplants into 2cm cubes, salt them, and let sit for 15 min. to release water, then pat dry.
3. Fry the eggplant in 4 tbsp olive oil over high heat in batches for 8–10 min. until golden brown outside and creamy inside.
4. Add the eggplant to the lentils and simmer together for 10 min.; stir the flour smooth with a little cold water, mix in, and let it thicken the broth.
5. Crush the garlic with salt and the cumin in a mortar, sauté with the finely chopped chili in the remaining olive oil for 1 min., and stir into the lentils along with the pomegranate molasses and tahini.
6. Simmer gently for 5 min., season with salt and pepper, and serve lukewarm scattered with pomegranate seeds.