Go Back
+ servings

Rummaniyeh- Lentil Eggplant Stew

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


  • 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


  • 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!



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!


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