Braised lentils & aubergines with pomegranate

Diana Henry's dish is based on a Palestinian recipe, and pomegranate molasses and seeds are key – the sweet tartness contrasts beautifully with the cauliflower dish.

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Step 1

Put the lentils into a large saucepan, add the cumin and enough water to cover by 4cm and simmer for 15 minutes.

Step 2

Add the aubergines and molasses to the lentils with about 300ml more water, then season and cook, partly covered with a lid, for 25 minutes, or until the aubergine flesh has broken down. The mixture should be soft and pulpy and not too wet.

Step 3

Heat the oil in a frying pan and sauté the garlic until golden. Stir the garlic and the oil it’s cooked in and the lemon juice into the lentils and aubergines and cook for 5 minutes more.

Step 4

Taste to see if more lemon juice or seasoning is needed. Pour into a warm serving dish and stir in about ⅔ of the herbs. Scatter the pomegranate seeds and remaining herbs on top, then serve alongside the lemon wedges.