Mualle: A recipe for stewed eggplant with lentils

Mawali is originally from southeastern Turkey. It’s a simple everyday recipe that takes time to cook, but it doesn’t contain any unusual ingredients. Its basis is eggplant and lentils with tomatoes, peppers and a little spice. Only pomegranate syrup that you may not find in the supermarket in this country, but in a specialty store. You can replace it with cranberry syrup or a mixture of lemon juice and maple syrup. The only thing that matters is that your Mualle gets a sweet, fruity flavor.

advice: You can also Make your own pomegranate syrup.

You can make it in the oven or on the stove:

  • For the oven, you need an ovenproof container with a lid, such as a roasting pan.
  • If you are cooking food on the stove, keep the heat low. Otherwise, the soup may burn. If necessary, stir in between or add some water. If necessary, the cooking time is also reduced – the eggplant is ready when the eggplant is soft.

The best time for Mualle is mid to late summer when there are fresh, locally sourced eggplant, tomatoes, and peppers. If possible, purchase ingredients that are organically sealed to support sustainable farming without synthetic fertilizers and synthetic chemical pesticides.

advice: With Mualle you can add rice, couscous or flat bread and one (vegetarian) Yogurt dip passes.

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