Eggplant Casserole With Pomegranate

Recipe excerpted from The Meat Free Monday Cookbook
 The Meat Free Monday Cookbook

Tara Fisher

Verjuice, which is made from unripe grapes, was an important cooking ingredient in medieval times. It has recently been repopularized by Australian chef Maggie Beer. Being acidic, it can be used in much the same way as vinegar or lemon juice, for instance in salad dressings or marinades, but it has a mellower, fruitier flavor.

The Meat Free Monday Cookbook edited by Annie Rigg © 2016 Kyle Books, and the photographs © Tara Fisher. Hardcover edition originally published in April 2012. No images may be used, in print or electronically, without written consent from the publisher.

4
Servings
979
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup organic lentils
  • 1/2 Cup extra virgin olive oil
  • 3 medium eggplants, sliced
  • 1 large onion, roughly diced
  • 5 garlic cloves, finely chopped
  • salt and freshly ground black pepper
  • 3 tomatoes, roughly chopped
  • 3/4 Cups verjuice
  • 1/2 Cup pomegranate molasses
  • 2 Tablespoons rinsed and finely chopped preserved lemons
  • 3 Tablespoons roughly chopped flat-leaf parsley leaves
  • 3 Tablespoons roughly chopped mint leaves
  • 14 Ounces quark or mascarpone

Directions

Preheat the oven to 300°F.

Place the lentils and 6 cups of water in a saucepan, bring to a simmer, and cook for 15 minutes.

Drain and set aside.

Meanwhile, heat 3 tablespoons olive oil in a heavy-bottomed casserole dish, and cook the eggplant in batches until golden. Remove and set aside. Add the onion and cook for 10 minutes or until golden brown, stirring occasionally. Add the garlic and a good pinch of salt, and cook, stirring every now and then to prevent the onion from burning, for 3–4 minutes or until the onions are a golden brown color.

Add the tomatoes with 1 tablespoon olive oil and warm through. Pour in the verjuice and cook, stirring, for 1 minute until the liquid has reduced by two-thirds, then remove from the heat and set aside.

Add half of the eggplant slices, sprinkle with half of the lentils, then add the rest of the eggplant and top with the rest of the lentils. Pour over the remaining olive oil and the pomegranat molasses.

Cover, and cook in the oven for 1 hour, then stir through the preserved lemons.

Return to the oven for another 45 minutes–1 hour or until the eggplant is cooked through. Check for seasoning and serve warm with the parsley and mint stirred through.

Serve on individual plates, top with quark or mascarpone, and drizzle with a last dash of olive oil.

Nutritional Facts

Total Fat
59g
84%
Sugar
43g
48%
Saturated Fat
37g
100%
Cholesterol
1mg
0%
Carbohydrate, by difference
107g
82%
Protein
11g
24%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
50mg
67%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
83mg
8%
Choline, total
7mg
2%
Fiber, total dietary
6g
24%
Folate, total
71µg
18%
Iron, Fe
5mg
28%
Magnesium, Mg
13mg
4%
Niacin
3mg
21%
Phosphorus, P
102mg
15%
Selenium, Se
9µg
16%
Sodium, Na
344mg
23%
Water
46g
2%