Rummaniyeh | Jordanian Lentils and Eggplant with Pomegranate Molasses

Peel the eggplant in stripes and cut it into 2 cm cubes. Put the cubes in a colander, toss with half the salt, and set a plate on top. After they drain, pat them thoroughly dry with paper towels; wet cubes absorb oil and make the dish greasy.

Heat half the olive oil in a large skillet and sauté the eggplant in batches until the edges turn golden brown. Do not overcrowd the pan; overlapping cubes will steam in their own liquid instead of browning.

Add the sautéed eggplant to the lentils. Whisk the flour into 100 ml cold water until smooth, then mix in the pomegranate molasses. Temper the slurry with a ladleful of hot liquid from the pot, then pour it into the pot. Simmer for 8 minutes, stirring constantly, until the dish thickens enough to coat the back of a spoon.

Heat the remaining olive oil in a small skillet. Add the sliced garlic and dill seeds and stir for 40 seconds. Remove from the heat, then add the hot ground red pepper; do not let the garlic go past golden. Pour the mixture over the dish, cover, and let it stand for 2 minutes.

Add the remaining salt and taste. If you want more tartness, stir in another 15 ml of pomegranate molasses. Let the dish cool to room temperature; rummaniyeh tastes sharply tart when hot and more balanced once cooled. Sprinkle with pomegranate seeds and chopped mint before serving.