Aubergine casserole with pomegranate | FOODWISE

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 and freshly ground black pepper