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Eggplant Lentil Stew With Pomegranate Molasses

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Nutrition per serving    (USDA % daily values)
CAL
330
FAT
80%
CHOL
0%
SOD
2%

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Ingredients for 6 servings

One 1 1/2-pound eggplant (or enough eggplants for 1 1/2 pounds)

Salt

1/2 cup brown lentils

Water

2/3 cup extra-virgin olive oil

1 medium onion, finely chopped

4 medium garlic cloves, minced

2 medium tomatoes, chopped

2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped

2 Tbsp chopped mint leaves

1 tablespoon tomato paste

1/4 teaspoon crushed red pepper

1/4 cup pomegranate molasses

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