Recipe

Dinner

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Eggplants
Garlic Cloves
Baharat Spice Mix
Brown Lentils
, dried
Large Pomegranate
, ripe

Rummaniyeh

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 60 min
Servings: 4
Equipment: Broiler & Stove
  • 2 Eggplants
  • 4 Garlic Cloves
  • 1 tbsp. Baharat Spice Mix
  • 6 Brown Lentils, dried
  • 1 Large Pomegranate, ripe
  • Quarter the eggplants, then cook for 6 minutes under a hot broiler, or until softened and lightly charred, turning regularly. Remove to a board and roughly chop.
  • Peel and finely slice the garlic, plate it in a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil and fry until lightly golden, then remove half to a plate for garnish.
  • Add half the chopped eggplant to the pan with the rest of the garlic, along with the spice mix, cook for a few minutes, then add the lentils and 6 cups of water.
  • Halve the pomegranate, then, holding one half cut-side down in the palm of your hand, bash the back with a spoon so all the seeds tumble out into a bowl and a good squeeze of juice. Squeeze the rest of the juice into the pan, then simmer on medium for 45 minutes, or until the lentils are tender.
  • When the time's up, add the rest of the eggplant and most of the pomegranate seeds to the pan, stir well, then taste and season to perfection with sea salt and black pepper. Divide between plates, scatter with the crispy garlic and remaining pomegranate seeds, and finish with a drizzle of extra virgin olive oil, if you like. Delicious served with pita bread and fresh herbs, if you have any.