Vegan Turkish LENTIL & EGGPLANT Stew, Seyh Mualla

Seyh Mualla is a traditional Turkish stew from the city of Hatay that brings together tender eggplants, green lentils, fresh tomatoes, and a medley of aromatic spices—all enriched with olive oil and a tangy burst of pomegranate molasses.

Originally hailing from the Hatay region of Turkiye, Seyh Mualla is more than just a meal—it’s a culinary story. Legend has it that the name “Şeyh Mualla” was inspired by the dish’s sumptuous taste, once reserved for the elite. Today, this vegan and gluten-free recipe is celebrated for its surprising harmony of flavors and its ease of preparation. Layered with eggplants and a well-seasoned lentil mixture, this stew simmers slowly to perfection, making it an ideal comfort dish for any season.

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Ingredients:
• 1 kg eggplants, about 3 – 4 large ones
• 500 g tomatoes
• 100 g green lentils
• 100 ml olive oil, about 1/2 cup
• 1 red paprika pepper or bell pepper
• 1 onion
• 4 - 5 cloves of garlic
• 1 tbsp red pepper paste (biber salcasi)
• 2 tbsp pomegranate molasses
• 2 tsp pul biber (Turkish chili flakes) or Aleppo pepper
• 1.5 tsp salt
• 2 tsp dried mint
• 1/2 tsp ground cumin (optional)
• 1/2 tsp ground black pepper (optional)
Instructions:
1. Thoroughly wash the lentils and soak in cold water for 15 mins
2. Drain and transfer the lentils into a pot, fill with 1 cup water, bring to a boil.
3. Switch to low heat and cook for 10 mins until the water is almost evaporated
The lentils should be slightly cooked and still firm.
4. Transfer the cooked lentils into a mixing bowl together with the remaining cooking liquid
5. Finely chop the onion and the garlic, peel the skin and finely dice the tomatoes
6. De-seed and finely dice the red pepper
7. Combine chopped onion, garlic, tomatoes, pepper with the lentils
8. Add 1 tbsp pepper paste, 2 tbsp pomegranate molasses, 1/2 cup olive oil,
9. Add 1.5 tsp salt, 2 tsp pul biber, 2 tsp dried mint and optionally 1/2 tsp cumin and black pepper
10. Mix until everything is combined and set aside
11. Optionally peel the eggplants in stripes and cut into finger size slices / batons
12. Layer the bottom of a large pan with half of the eggplants
13. Then layer half of the lentil mixture to cover the eggplants
14. Repeat the layers one more time with rest of the eggplants and lentil mixture
15. Gently press down until the ingredients are packed and juices float on top.
16. Cover the pan, bring to a boil and cook on low heat for 1 hour until the eggplants are cooked
17. Serve warm and enjoy with fresh bread.

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