Mualla is a dish from Hatay made by layering fried eggplant slices with cooked green lentils and sauteed onion, then simmering with a little water. The lentils are cooked without splitting because they remain a distinct layer in the dish. Pomegranate molasses is added after the lentils are cooked, and the dish is served cold.
Rinse the green lentils and bring them to a boil in plenty of water. Simmer for 20–25 minutes, until tender to the bite but still intact, then drain.
Peel the eggplants in stripes, cut them into 1 cm-thick rounds, and salt them.
Pat the slices dry. Working in batches, fry them in 1 cm of hot oil for 2–3 minutes per side, until golden. Transfer to paper towels.
Saute the half-moon-sliced onion and crushed garlic in olive oil over medium heat for 8–10 minutes, until browned but not dark. Stir in the lentils, red pepper flakes, and mint.
Arrange half the eggplant in the bottom of a wide pot and spread half the lentil-onion mixture over it; repeat the layers. Whisk the pomegranate molasses with the hot water, pour it over the top, cover, and cook over low heat for 12–15 minutes, until the liquid is absorbed.
Salt the sliced eggplant and let it release its bitter juices for 20 minutes, then pat it dry. Let the cooked dish cool in the pot and serve cold; wet eggplant absorbs oil and causes splattering.
Mercimeği patlıcandan ayrı haşlamak doğru sıra. Birlikte pişirdiğim ilk denemede mercimek dağılıp patlıcanın arasını çamur gibi doldurdu, nar ekşisinin tadı da kayboldu.
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