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Home » Recipes » Rummaniyeh- Lentil Eggplant Stew

Rummaniyeh- Lentil Eggplant Stew

Published: Jan 13, 2022 · Modified: Jan 13, 2022 by Farah Abumaizar · 8 Comments

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Rummaniyeh is a classic Palestinian dish, a lentil eggplant stew with pomegranate molasses. It’s so tangy and full of flavor, and a lovely vegetarian/vegan dish. Perfect for an interesting exotic dish that doesn’t require too much effort.

rummaniyeh in a bowl on a copper plate with pomegranate seeds on the side

What is rummaniyeh?

This is a traditional Palestinian dish, that happens to be vegan, healthy, and packed with flavor. It’s a Middle Eastern lentil eggplant stew that is often eaten with pita bread. Made on a stovetop, it’s packed with flavor from the pomegranate juice and herbs and spices that the eggplant and lentils just soak up.

Rumman in Arabic translates to pomegranate, so the fact that this dish is called rummaniyeh just goes to show you how packed with pomegranate flavor it is.

Why should I make this lentil eggplant stew?

It’s full of exotic, tangy, and delicious flavor. The ingredients all combine to make this flavor packed delicious stew that can be enjoyed warm, at room temp, or cold.

It just happens to be vegan, and super healthy. It’s full of fiber and antioxidants.

Leftovers taste great so it can easily be made in advance.

Ingredients to make rummaniyeh:

ingredients needed to make rummaniyeh, lentil eggplant stew

Spices: cumin powder, black pepper, dill, lemon salt and salt

Eggplant: Medium sized eggplants, peeled and cut into cubes

Lentils: Brown lentils that you rinsed and picked for debris

Onion, garlic, and chili peppers: these form a sort of paste that you mix in with the stew while it cooks. You can either use a food processor to combine these or a mortar and pestle if you prefer.

Pomegranate juice and pomegranate molasses: You can make your own pomegranate juice, but for conveniences sake I used store bought.

Tahini and lemon juice: We commonly mix a little lemon juice into tahini like I did in this recipe, this help gets rid of any clumpy bits and loosen the tahini.

Flour: regular all purpose flour to thicken the stew. If you want to keep this gluten free, you can substitute with cornstarch, you’ll need just one heaped tablespoon of cornstarch.

How do I make an eggplant lentil stew?

eggplant cubes simmering in lentil and pomegranate in pan
  1. Whisk together the pomegranate juice, pomegranate molasses, lemon salt, and flour and whisk. Set aside.
  2. Blend the onion, garlic, dill, and chili into a paste and set aside.
  3. Cook the lentils in a saucepan with water and spices, and 8 minutes into cooking time, add the eggplant and cook another 5 minutes. Add the pomegranate juice mix, the onion paste, and the tahini and lemon juice and mix to combine. Simmer until fully cooked, about 20 minutes.
  4. Enjoy with fresh pomegranate, parsley and a little extra tahini on top. I like it at room temperature scooped up with some pita bread.

What do I serve this with?

pita bread scooping out some rummaniyah from bowl

Traditionally, pita bread that you scoop the stew into while eating, sort of like you’re eating hummus. You can also eat this plain, or with some rice to make it a more substantial meal. Try this vermicelli rice or this Egyptian rice.

Storing leftover rummaniyeh:

close up photo of pomengranate eggplant lentil stew with spoon

Leftovers will last tightly covered in the fridge for 2-3 days. You can enjoy this hot, warm, room temperature or cold!

FAQS:

Can I make this gluten free?

Yes, substitute flour for cornstarch, and add just a heaped tablespoon of cornstarch instead of the 1/3 cup of flour.

Is this child friendly?

Yes, the spice level really isn’t overwhelming even with the blended chili paste. If you prefer, you can omit the chili peppers entirely.

Can I leave out the tahini?

I really like the earthy undertone of flavor it offers, but if you prefer to leave it out or are dealing with a sesame allergy you definitely can! Just make the recipe without.

lentil pomegranate stew in bowl with a spoon and pomegranate seeds on the side

If you liked this recipe, you might like:

Ali Nazek

Eggplant Fatteh

Lebanese Moussaka

Vegetarian Fesenjan

Middle Eastern Lentil Soup

Instant Pot Mujaddara

bowl of eggplant lentil stew with tahini drizzled on top

Rummaniyeh- Lentil Eggplant Stew

A classic Palestinian dish of lentils and eggplants cooked in a pomegranate sauce, this is so hearty, tangy and delicious.
5 from 4 votes
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Course: Appetizer
Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 508kcal
Author: Farah Abumaizar

Ingredients

  • 1 onion, halved or quartered
  • 1 tablespoon dried dill
  • 8-10 garlic cloves, 1 small head
  • 2-3 small green birds eye chilis
  • 3 cups pomegranate juice
  • 1 teaspoon lemon salt (optional)
  • 1/3 cup plain flour 40g
  • 1 tablespoon pomegranate molasses
  • 4 cups water
  • 1.5 cups brown lentils
  • 1 teaspoon salt
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon black pepper
  • 2 medium eggplants, peeled and diced into cubes
  • 1/2 lemon, squeezed
  • 2-3 tablespoon tahini paste

Instructions

  • In a food processor or blender, combine the onion, garlic cloves, dill, and chilis. Process until onion is finely diced and everything is combined. Set aside.
  • In a separate bowl, add the pomegranate juice, lemon salt, flour, pomegranate molasses, and whisk to combine. Set aside.
  • Add the water to a saucepan, along with the lentils, salt, cumin powder, and black pepper. Mix to combine, then turn heat to medium and bring to a simmer. Cook lentils uncovered for 8 minutes until beginning to soften.
  • Add the cubed eggplant on top of the lentils, and without mixing them in, let them simmer and steam uncovered for another 5 minutes.
  • Whisk together the tahini and the lemon juice, and add this to the pot along with the pomegranate juice blend, and the onion/garlic blend. Stir to combine, then loosely cover the top of the pot, allowing some air to escape and simmer on medium low heat for another 20 minutes, until eggplant cubes are tender.
  • Remove from the heat, and let the pot rest for 5 minutes. Transfer to a serving plate, and top with extra tahini if desired, fresh pomegranate kernels, and chopped fresh parsley. Enjoy!

Video

Notes

You can adjust any seasonings you like. Eliminate the spiciness (although it isn’t overwhelming at all) by removing the green chilis from the mix. Add more or less tahini/lemon juice to suit your taste.
Storing leftovers: Leftovers will last tightly covered in the fridge for 2-3 days. You can enjoy this hot, warm, room temperature or cold!

Nutrition

Calories: 508kcal | Carbohydrates: 94g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 624mg | Potassium: 1690mg | Fiber: 30g | Sugar: 35g | Vitamin A: 134IU | Vitamin C: 9mg | Calcium: 118mg | Iron: 8mg
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!
Nutrition Facts
Rummaniyeh- Lentil Eggplant Stew
Amount Per Serving
Calories 508 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 624mg27%
Potassium 1690mg48%
Carbohydrates 94g31%
Fiber 30g125%
Sugar 35g39%
Protein 24g48%
Vitamin A 134IU3%
Vitamin C 9mg11%
Calcium 118mg12%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Louise Cayzer says

    January 13, 2022 at 2:33 pm

    5 stars
    This recipe not only has all my favourite ingredients in it (Lentils! Eggplant! Tahini!!) it also smelled amazing while cooking and tasted divine!

    Reply
    • Farah Abumaizar says

      January 14, 2022 at 10:23 pm

      So glad to hear that! Thanks so much for the comment Louise!

      Reply
  2. Tavo says

    January 13, 2022 at 2:01 pm

    5 stars
    Nothing like a great lentil stew for these cold days!

    Reply
    • Farah Abumaizar says

      January 14, 2022 at 10:23 pm

      Totally agree Tavo!

      Reply
  3. Saif says

    January 13, 2022 at 1:25 pm

    5 stars
    This brought me back to the past when I was in Jordan. My grandmother made Rummaniyeh before and it was really delicious. Thanks for the recipe

    Reply
    • Farah Abumaizar says

      January 14, 2022 at 10:24 pm

      Oh that’s so cool!!! I’m so happy you know the dish!

      Reply
  4. Dannii says

    January 13, 2022 at 11:53 am

    5 stars
    I am always looking for new ways to eat eggplant and this looks delicious. Protein packed too!

    Reply
    • Farah Abumaizar says

      January 13, 2022 at 6:05 pm

      Yes absolutely! Hope you love it!

      Reply

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Hi, I'm Farah! I've been cooking and baking most of my life. I love Middle Eastern food, and decadent breakfast and desserts. Welcome to my food world!

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