Patlıcanlı Mercimekli Mualla
Patlıcanlı Mercimekli Mualla·(paht-luh-jahn-luh mer-jee-mek-lee moo-ahl-lah)
Zeytinyağlılar (The Olive Oil Cooling Rack)
In the kitchens of Antakya, grandmothers don't mess around with heavy frying when they don't have to. Known locally as Şeyh Mualla, this dish is a masterclass in elemental, ancestral logic: raw eggplants and parboiled lentils layered tight in a cold pot, then drenched in a holy trinity of fruity olive oil, dried mint, and the dark, sweet-sour punch of pure pomegranate molasses. It belongs to the revered category of zeytinyağlılar, meaning it braises low and slow until meltingly tender, and is categorically mandated to cool in its own juices. Make it on a Sunday, walk away, and pull it from the fridge on Tuesday. It demands no fuss, just the patience to let the deep, uncorrupted flavors of the homeland introduce themselves.
Before you start
Zebra-peel the eggplants.
Using a vegetable peeler, peel the eggplants in alternating lengthwise stripes. This traditional 'alacalı' method leaves enough skin for structural integrity during the braise while exposing the flesh to soak up the sauce.
Ingredients
- Italian or small Globe eggplants1 1/2 lb
- kosher salt1 tbsp
- dry green or brown lentils1 cup
- canned chickpeas1/2 cup
- ripe tomatoes2 large
- yellow onion1 large
- red bell pepper1 large
- cloves garlic6 med
- Turkish red pepper paste1 tbsp
- tomato paste1 tbsp
- extra-virgin olive oil1/2 cup
- pure pomegranate molasses3 tbsp
- dried mint1 tbsp
- Aleppo pepper or Turkish chili flakes1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
- sugar1 tsp
- hot water1/2 cup
Method
- 01
Parboil the lentils to remove their murky liquid.
Boil the dry lentils in a few inches of cold water over medium-high heat for 10 to 12 minutes, then drain and rinse. They should remain al dente, as they will finish cooking in the stew.
- 02
Purge the sliced eggplants of their bitter juices.
Place the striped, sliced eggplants in a large bowl, cover with cold water, and stir in the tablespoon of soaking salt. Let sit for 15 to 20 minutes, then drain, rinse, and gently squeeze dry in a clean kitchen towel.
- 03
Build the flavor base.
In a large bowl, combine the parboiled lentils, chickpeas, tomatoes, onion, bell pepper, and garlic. Stir in the red pepper paste, tomato paste, dried mint, Aleppo pepper, the 1 teaspoon of salt, black pepper, sugar, 2 tablespoons of the pomegranate molasses, and 1/4 cup of the olive oil until evenly coated.
- 04
Layer the stew tightly in a cold pot.
In a wide, heavy-bottomed pot or Dutch oven, spread one-third of the lentil mixture. Arrange half of the eggplant slices in a snug, overlapping layer on top. Repeat with another third of the lentils, the remaining eggplant, and finish with the last of the lentils.
- 05
Braise low and slow without stirring.
Drizzle the remaining 1/4 cup of olive oil and 1 tablespoon of pomegranate molasses over the top, then pour the hot water down the inside edge of the pot so you don't wash away the spices. Bring to a gentle simmer over medium heat, then immediately reduce the heat to the lowest setting, cover tightly, and cook undisturbed for 45 to 55 minutes.
- 06
Let the pot cool completely before opening.
Remove from the heat and leave the lid sealed. Allow the stew to rest and cool to room temperature in the pot so the eggplants re-absorb the olive oil and aromatic juices. Serve chilled or at room temperature with crusty bread.
Notes
Seek out pure pomegranate molasses.
The sweet-sour tang of Hatay relies on 100% pure nar ekşisi. Avoid anything labeled pomegranate sauce with added glucose. If absolutely necessary, substitute 2 tablespoons of lemon juice mixed with 1 teaspoon of dark brown sugar.
Leave the stew in the fridge overnight.
Like all authentic zeytinyağlı dishes, this is scientifically engineered to taste better on day two. The pectin stabilizes and the garlic and mint infuse entirely into the oil overnight.
Do not stir the pot.
Stirring will turn the beautiful, distinct layers of eggplant and lentils into a mushy porridge. Trust the process and let it simmer untouched.
From Turkish Heritage Kitchen.