الرمانية الفلسطينية

In a pot, add two cups of washed lentils with one and a half liters of water. Cover the pot and let it simmer for 10 minutes to start cooking.

Then, cut the eggplant into small cubes (you can keep the skin) and add it to the lentils. Use a larger pot if needed. Cover the pot and let it cook for 20 minutes until the eggplant is tender.

Prepare the "duqqa" by crushing the chili peppers with garlic, a tablespoon of dill seeds, and a teaspoon of salt. Add this mixture to the previous blend.

To prepare the pomegranate, juice the pomegranates and add lemon juice and flour. Stir well until the flour dissolves completely.

Add the pomegranate mixture to the remaining lentils and eggplant, then add salt and pomegranate molasses. Let it blend for 5 minutes. In the last minute, add the tahini and mix everything together.

To make the "garlic oil," heat some olive oil with a few crushed garlic cloves and crushed chili. Stir them together, then add to the mixture.

Allow the mixture to cool completely, then serve it on a plate. It can be enjoyed with bread or eaten with a spoon, as desired.