• 1-1 / 2 cups of wispy lentils
• 1 large white eggplant
• 1 large eggplant
• 1/2 cup of olive oil
• 1 large chopped onion
• 2-3 dust. garlic crushed
• 1 package chopped tomatoes
• 1 tablespoon of tomato paste
• dried chili peppers or fresh hot peppers
• 2 tablespoon of chopped fresh mint
• 3 tablespoon pomegranate syrup
Boil the lentils in water for 15 minutes and drain in a colander.
Cut into small cubes the eggplant put them in a bowl and add salt.
In a bowl, put the onion, garlic, tomatoes, tomato paste, pepper, mint, salt and pepper and mix well with a spoon.
In a small pot put 2-3 tablespoons of olive oil. Put 2-3 tablespoons of the vegetable mix, spread in a layer half eggplants and spread over a layer of half the lentils.
Repeat layer with remaining vegetable mix, then a layerof remaining eggplant and last spread the remaining lentils. Finally add the surface of the food remaining mixture of vegetables. Drizzle with olive oil, pomegranate syrup and balsamic syrup.
Cover well the pot and bake in preheated oven at 160ºC for about 1 hour and 30 minutes. Food shouldbe slowly roasted as liquids are few. Towards the end of cooking and as the vegetable juices have be revealed, increase the heat of the oven and remove the lid, this way it is baked properly and olive oil is the only liquid that remains on the food.
Alternatively it can cooked at very low heat in a pot with its lid (well covered) until olive oil is again the only liquid on the food.