Vegetarian Moussaka with Lentils

I love moussaka, even tho it is a bit of a faff to make in that it has lots of stages and creates, therefore, a reasonable amount of washing up. But this is worth it. Promise. The lentil sauce is based on St Delia’s.

For 4-6 portions you need:
2 aubergines, cut into 0.5cm thick slices
2-3 potatoes, cut into 0.5cm thick slices

Sauce:
50g puy lentils
50g green lentils
1 can chopped tomatoes
1/2 tsp ground cinnamon
2 tbsp chopped fresh parsley
salt and pepper
200ml red wine
2 tbsp tomato puree
2 onions, finely chopped
3 cloves garlic, crushed
2 tbsp olive oil
275ml vegetable stock

Topping:
3 eggs
2/3 carton of yogurt
1 cup grated cheddar
1/2 cup grated veggie parmesan
1 tomato, sliced in to four

Begin by frying the aubergine slices in oil till tender and golden. Drain. You can salt the aubergine beforehand if you want but it’s not essential.

Par-boil the potatoes till tender but not falling apart.

Fry the onion in the oil for 5-10 mins. Add the garlic and fry for a further 2-3 mins. Add everything else for the sauce and bring to the boil. Reduce the heat and simmer for about 20 mins till the lentils are cooked and the sauce has thickened.

Lay the potatoes in the bottom of a dish. Top with the sauce. Cover with the aubergine slices. Mix together the eggs, yogurt and cheddar. Pour over the top. Lay the sliced tomato on the top of this then sprinkle over the parmesan. Bake in a moderate oven for about 20 mins till the top is golden and bubbling. Eat with salad and bread.

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