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4 Serves
79 Mins
Peel and dice the eggplant into small cubes, then sprinkle with salt and let sit for 15 minutes to draw out excess moisture.
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VietnameseVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
276 µg / 400 µgCalcium
43 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
602 mg / 4,700 mgSodium
986 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Heat olive oil in a large pot over medium heat and sauté the diced onion until translucent and golden.
Add the eggplant cubes to the pot and fry until they are soft and lightly browned.
Stir in the brown lentils and enough water to cover them, then bring to a boil and simmer until the lentils are tender.
Stir in the pomegranate molasses, season with salt and black pepper, and cook for an additional 9 minutes to allow the flavors to meld.
33
g24
g6
g
Palestinian
Indian