Palestinian rummaniyeh
On this blog, I frequently try to present the cuisines of different countries. This is also a way to show an appreciation for different cultures and bring recipes to my audience that they maybe didn’t have a chance to try before. This Palestinian rummaniyeh is I think the first Palestinian dish that I have posted here. Given the current state of world, I think it is an important one to share.
This dish is normally vegan which is amazing. But I have to give credit where credit is due. I was inspired to make this by a reel posted by So vegan. In short, Palestinian rummaniyeh is a lentil eggplant stew, and it is very easy to make. I have used the beluga lentils for this one (as seen in the mentioned reel). But I assume the brown ones are what is traditionally used in this dish
These measurements are enough to make maybe 2 portions of Palestinian rummaniyeh (so for 2 people). I have to admit tho, I ate the whole thing for lunch and dinner by myself, straight out of the pan.
Some health benefits
As you may have noticed, this dish is full of great and healthy ingredients. But today I chose to write a thing or two about lentils and eggplants. Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber.
Lentils are a great source of health-promoting polyphenols, which have strong antioxidant and anti-inflammatory properties with potential cancer-cell inhibiting effects.They may protect your heart by supporting weight loss, preventing homocysteine accumulation in your body and improving cholesterol and blood pressure levels.
Eggplant provides a good amount of fiber, vitamins and minerals in few calories. They are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.
Some animal studies have found that eggplants may improve heart function and reduce LDL cholesterol and triglyceride levels, though human research is needed. They can help promote weight loss. It can also be used in place of higher-calorie ingredients.
Eggplants contain solasodine rhamnosyl glycosides, which test-tube studies indicate may aid in cancer treatment.
I don’t think that there is a need to include the part where I leave tips and tricks for making a recipe. This one is pretty easy and straight forward. The only thing I expect questions about are the ingredients of course. I get those pretty frequently. There is nothing really out of the ordinary in this recipe, except the pomegranate syrup/molasses. Because it’s not an everyday ingredient. You can easily find it in a Turkish or Arabic store. Or a regular supermarket where all the sauces are. I buy it in Bosnia on a regular basis.
As for the crispy bread, I just drizzled a little bit of olive oil on a pan, and fried some bread on it on medium heat. Until it got slightly brown in places.
Palestinian rummaniyeh
Ingredients
2 small to medium size eggplants
olive oil
1/2 onion (finely chopped)
1/2 tbsp of ground cumin
1/2 tsp of red chilli flakes
200 g of lentils (rinsed)
4 garlic cloves (peeled and sliced)
juice from 1/2 of a lemon
1 tbsp of tahini
2 tbsp of pomegranate syrup
salt
optional toppings: vegan yoghurt, parsley, pomegranate seeds
crusty/crispy bread
Directions
- Start off by preparing/cutting the vegetables. Rinse the lentils.
- Heat the oven to 230 degrees Celsius. Poke the eggplants with a fork multiple times. Bake them in the oven for about 40-60 minutes (until soft). Turn them halfway through.
- Drizzle a splash of olive oil in a pot on medium heat. Add the diced onion and cook for about 10 minutes or until brown. Add the cumin and chilli. Cook for a minute.
- Then add the lentils along with 75 ml of hot water from a kettle. Stir and bring to a gentle simmer, then cover with a lid and cook for 30-40 minutes, or until the lentils are tender.
- Drizzle a generous splash of olive oil in a separate pan on medium heat. Add the sliced garlic and gently fry for 6-8 minutes, stirring occasionally, until the garlic is almost about to brown. Set aside.
- When the eggplants are done, take them out of the oven and slice them down the middle. Scoop out the flesh using a fork or a spoon. Discard the eggplant skin.
- To the pot, add the garlic, oil from the pan, the eggplant flesh, lemon juice, tahini, pomegranate syrup and a generous pinch of salt.
- To serve, sprinkle with some pomegranate seeds, vegan yogurt or cream and some chopped cilantro. Serve with some crusty bread.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan Palestinian rummaniyeh. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi.
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