Hatay Sheikh Mualla eggplant and lentil bake
Ingredients
- 1,000 gEggplant
- 400 gWater
- 300 gTomato
- 200 gGreen lentils
- 138 gSunflower oil
- 50 gRed bell pepper
- 50 gOnion
- 20 gTomato paste
- 10 gRed pepper flakes
- 10 gSalt
- 10 gDried spearmint
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Eggplant46%
- Water18%
- Tomato14%
- Green lentils9%
- Sunflower oil 6%
- Onion 2%
- Red bell pepper 2%
- Tomato paste 1%
- Dried spearmint 0%
- Red pepper flakes 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Boil the lentils so they stay firm, drain them, then rinse well and drain again.
Add the finely chopped onion, pepper and tomato to the lentils. Stir in the paste, oil, chili flakes, salt and mint and mix well.
Peel the eggplants in stripes, leaving some skin, and cut lengthwise about a finger thick.
Layer the eggplant and lentil mixture in a pot, one row of each. Pour the water over the top.
Cook on low heat for about 40 minutes until the eggplants are soft. Serve hot.
40 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1575 (Hatay)Accessed: November 2, 2026
Last changed: November 1, 2026