Aubergine casserole with pomegranate
This colourful dish will brighten up any dinner table.
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Cooking tools:
- Dutch oven
- Kitchen scale
- Saucepan
- Colander
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Slotted spoon
- Plate
Ingredients
- 200g organic lentils
- 160ml extra virgin olive oil
- 3 medium aubergines, sliced
- 1 large onion, roughly diced
- 5 garlic cloves, finely chopped
- 3 tomatoes, roughly chopped
- 125ml verjuice
- 70g pomegranate molasses
- 2 tablespoons rinsed and finely chopped preserved lemons
- 3 tablespoons roughly chopped flatleaf parsley leaves
- 3 tablespoons roughly chopped mint leaves
- 400g quark
- salt
- freshly ground black pepper
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