Turkish Eggplant Aubergine Lentil Stew
Dive into a bowl of hearty comfort with this Turkish Eggplant Aubergine Lentil Stew, a deliciously spiced and nutritious dish that's perfect for cozy weeknight dinners. Featuring tender chunks of sautéed eggplant, protein-packed lentils, and a luscious tomato base infused with warm spices like cumin, paprika, and cinnamon, this recipe captures the vibrant flavors of Turkish cuisine. The stew is simmered to perfection with vegetable broth, creating a rich, satisfying texture that’s as nourishing as it is flavorful. A squeeze of fresh lemon juice and a sprinkle of parsley bring bright, fresh notes to the dish, making it an irresistible vegetarian option. Serve this savory stew with crusty bread or over rice for a complete, wholesome meal.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 medium Eggplants (aubergines)
- 1 cup Dry green or brown lentils
- 3 tablespoons Olive oil
- 1 large Onion
- 3 large Garlic cloves
- 2 tablespoons Tomato paste
- 1 14-ounce can Canned diced tomatoes
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Sweet paprika
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh parsley
- 1 tablespoon Fresh lemon juice
Instructions
Rinse the lentils under cold water and set them aside.
Dice the eggplants into 1-inch cubes, sprinkle with a little salt, and set them aside for 15 minutes to draw out any bitterness. Rinse and pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced eggplants and sauté for 5-7 minutes until golden and softened slightly. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, cumin, paprika, cinnamon, and oregano. Cook the mixture for 1-2 minutes to toast the spices.
Add the canned diced tomatoes and vegetable broth to the pot, stirring to combine.
Add the lentils and bring the mixture to a gentle boil. Lower the heat to a simmer and cook for 20 minutes, stirring occasionally.
Return the sautéed eggplants to the pot. Add salt and black pepper, and continue simmering for an additional 20-25 minutes, or until the lentils are tender and the stew has thickened.
Taste and adjust the seasoning as necessary. Stir in the freshly squeezed lemon juice and chopped parsley.
Serve the stew warm, garnished with extra parsley if desired. This dish pairs well with crusty bread or rice.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 18.7 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1546 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
