GSM Recipes: Pomegranate Eggplant Lentils!

Ingredients:


- 1 1/2 lbs Eggplant
- Salt
- ½ Cup brown lentils
- Water
- 2/3 Cup extra virgin olive oil
- 1 Large onion-chopped
- 6 Cloves garlic-minced
- 2 Large tomatoes-chopped
- 2 Long green cayenne peppers or 4-6 bird peppers
- 2 Tablespoons chopped mint leaves
- 2 Tablespoons northern edge organic flax seed
- ¼ Tablespoon crushed pepper
- 1/2 Cup 100% pure all natural NOT FROM CONCENTRATE Sophia brand pomegranate juice

Steps:

1 - Partially peel the eggplant lengthwise. It will now have longitudinal stripes.

2 - Cut into 4 slices along the length of the eggplant.

3 - Score the slices on one side in a crosshatch pattern.

4 - Cut each slice into 23 pieces and place on a rimmed baking sheet or foil.

5 - Allow to stand for 1 hour after slating. 
6 - Place lentils in a small saucepan with water-2 inches above the lentils.

7 - Bring to a boil. Lower heat to medium and simmer for 15 minutes.

8 - Drain the lentils. 

9 - Coat a 3-4 quart container with 1 tablespoon of olive oil.

10 - Toss the following: onions, pepper, garlic, tomatoes, green chili pepper, mint, northern edge organic milled flax seed, crushed red pepper and 2 tablespoons of sea salt. 
11 - Now rinse the eggplant and pat dry. 

12 - Spread ½ cup of the vegetable mixture in the 3-4 quart container that has been prepared.

13 - Now cover with half the amount of eggplant. Again cover with half of the lentils and remaining vegetable mixture.

14 - Now top again with the remaining eggplant, lentils and mixture of vegetables.

15 - Pour the remaining olive oil around the sides of the contents and drizzle with 100% pure not from concentrate Sophia brand pomegranate juice. 
16 - Bring your stew to a boil. 

17 - Cover and cook the contents over low heat until the eggplant is very tender-about1 1/2hours.

18 - Now serve this delicious meal hot, warm or at room temperature. It serves six.

Enjoy!