Eggplant and Lentils with Pomegranate Molasses and Ricotta Recipe

Name: Eggplant and Lentils with Pomegranate Molasses and Ricotta Recipe
Yield: 4
Ingredients: 3 medium eggplants with dark skin; 1 tspn salt to salt eggplants; 200g Australian brown lentils; 1.5L water; 2/3 cup (160ml) Maggie Beer Extra Virgin Olive Oil; 1 large brown onion, roughly chopped; 5 cloves garlic, minced; 1/2 cup (125ml) Maggie Beer Verjuice; 1 long green chilli, stem and seeds removed & roughly chopped; Sea salt and freshly cracked black pepper, to season; 3 tomatoes, roughly chopped; 1/4 tspn smoked paprika; 2 tbspn pomegranate molasses; 2 tbspn [URL]Preserved Lemons|https://www.maggiebeer.com.au/pages/recipes/preserved-lemons[/URL] rinsed, flesh removed and finely chopped; 1 1/2 cup flat leaf parsley, roughly chopped; 1 cup mint leaves, roughly chopped; 300g ricotta cheese (good quality)