Persian roasted eggplant and split pea stew
4 Chinese eggplants (or 1 Italian eggplant), peeled and sliced in ¼-in slices
1 cup yellow split peas
1 yellow onion, thinly sliced.
2 tbsp olive oil
2 tbsp tomato paste
1 tbsp pomegranate concentrate (or substitute maple syrup)
Juice of 1 lemon
PREPARE THE EGGPLANTS:
Preheat the oven to 450 ºF.
Lay on baking tray (do not overlap - will likely need more than 1 baking tray) and brush with olive oil. Flip over and brush other side with oil.
Bake for 25 minutes or until tender, turning once during cooking.
Slice the roast eggplants into 1-in pieces and set aside.
PREPARE THE SPLIT PEAS:
Meanwhile, add the yellow split peas to a small saucepan.
Add enough water to cover the peas by 1 inch.
Bring it to a boil without covering the pan. Reduce heat to medium low and cook until the split peas are tender when you bite into one.
Drain and set aside.
PUT IT ALL TOGETHER:
Fry the onions in 2 tablespoons olive oil.
When the onions start turning golden around the edges, add the spice mixture and stir in.
Add the tomato paste, pomegranate concentrate, split peas, eggplants, lemon juice and 1 cup hot water.
Bring to a boil then remove from heat and serve.