Course Dessert, Lunch
Cuisine Palestinian & Jordanian Recipes
Servings 3 People


  • 3/4 cup green or brown lentils rinsed
  • 1 medium size eggplant cut into bite-size cubes
  • 2 tablespoons olive oil
  • 5 garlic cloves crushed Pinch of coriander (optional)
  • 1 tablespoon flour
  • 1 cup pomegranate juice (substitute:
  • 1/4 cup pomegranate molasses)
  • 1 tablespoon cumin powder Salt Black pepper Pinch of parsley for garnish Grains of pomegranate for garnish Pinch of red chili pepper optional


  • In a medium-size pot, add rinsed lentils and stir for a minute.
  • Add 2 to 3 cups of water, cover the pot and leave it over low heat for about 15 minutes until half-cooked. Add eggplant cubes, salt, black pepper, and cumin.
  • Stir and leave for another 10 to 15 minutes until lentils and eggplants are tender and totally cooked.
  • Meanwhile, bring olive oil to medium heat in a different frying pan.
  • Add garlic, coriander, and flour and keep frequent stirring until garlic become golden brown.
  • Add the garlic mix to the lentil and eggplant pot, and then the pomegranate juice (or molasses). Stir the pot for 3 to 5 minutes so all ingredients are cooked together. Pour the mixture in middle-sized deep plates.
  • Add seasoning of olive oil, red chili pepper, and garnish with parsley and grains of pomegranate.
  • Serve hot or cold with pita or any bread as per your preference.
Tried this recipe?Let us know how it was!