Jammy Eggplant and Lentils

Mar 16, 2026

It’s not a stew, but it’s not not a stew.

These eggplant and lentils are jammy, crunchy, and deeply flavourful. Simple to make, using just a handful of ingredients, and highly likely to leave you craving it again forevermore. The recipe borrows from both the Palestinian rummaniyeh and the Syrian eggplant fatteh. A perfect Levantine collab.

We often associate deep flavour with dishes that slowly simmer for hours. This isn’t one of them. Eggplant, lentils, onion, tomato paste, cinnamon, and pomegranate molasses come together quickly to create something rich, grounding, and tangy. Top it with tahini yogurt sauce and you might just have the perfect meal.

Naturally vegetarian and easily vegan, this dish works just as well as a comforting meal at home as it does as a centrepiece on a table with friends. Enjoy it on its own, with warm pita or basmati rice, or served cold as part of a mezze spread.

With the growing awareness of Levantine cuisine comes the growing availability of its ingredients. Pomegranate molasses, a staple across the region, can now be found in most grocery stores. In fact, the name “rummaniyeh” comes from the Arabic word for “pomegranatey.” It brings brightness and depth to dishes like this one and might just earn a permanent spot in your pantry.

Good news. This recipe freezes beautifully, so you can make a big batch and save some for the next craving.

Jammy Eggplant and Lentils

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Makes 4 servings.

Ingredients

  • 2 medium eggplants, cut into 2 inch cubes
  • 1 medium yellow onion, thinly sliced
  • 3 tablespoons olive oil (plus extra for topping)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon cinnamon
  • 1 tablespoon pomegranate molasses (can substitute with red wine vinegar, balsamic vinegar, or lemon juice with a splash of maple syrup)
  • 2 1/2 cups water
  • 1 cup dry beluga lentils, rinsed
  • Optional: 1/4 cup toasted almonds or other nut (for crunch)
  • Optional: 1 handful fresh parsley, chopped
  • Salt and pepper

Tahini Yoghurt

  • 1 cup yoghurt (or dairy-free yoghurt)
  • 2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1 teaspoon salt

 

Directions

Step 1

Add the onion: In a large saucepan, heat 2 tbsp olive oil over medium heat. Add the sliced onion with a pinch of salt. Cook for 10 minutes, stirring occasionally, until soft and lightly caramelized.

Step 2

Add the eggplant: Add the eggplant and another pinch of salt. Cook for 10 minutes, stirring occasionally, until softened and starting to brown. Add more olive oil if the pan becomes dry.

Step 3

Add the rest: Add tomato paste, cinnamon, pomegranate molasses, water, and lentils. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 25–30 minutes, stirring occasionally, until lentils are tender and most of the liquid has absorbed. The mixture should be thick and cohesive. Adjust seasoning to taste.

Step 4

Tahini yogurt: While the lentils cook, in a small bowl whisk together yogurt, tahini, crushed garlic, and salt.

Step 5

Serve: Spoon the jammy eggplant and lentils into bowls. Top with the yogurt sauce, toasted almonds, parsley, and a drizzle of olive oil. Delicious on its own, with warm pita bread, or Basmati rice. Stores well in the fridge or freezer.

Recipe by Lana Chebib, Holistic Chef