For the filling:
100g packet lentils
2 aubergines – sliced into thin rounds
50ml olive oil
1 red or brown onion – finely chopped
1 red pepper – finely chopped
1 garlic clove – finely chopped
50g tomato puree
1 tin tomatoes – chopped and drained
1 cinnamon stick or 1 tsp ground cinnamon
Handful fresh parsley – chopped
For the topping:
125g Greek-style yogurt
Nutmeg – freshly grated or ½ tsp ground nutmeg
50g mature cheddar cheese – grated
50g parmesan – grated
Pre-heat the oven to 180C (Fan)
Cook lentils according to packet instructions.
Heat olive oil in a fry pan over a medium heat, add aubergine slices in batches
and fry for 2-3 mins on each side until golden brown.
Remove from pan and set aside.
Add onion, pepper and garlic to pan and fry foe 2-3 mins.
Add tomato puree and stir to cover vegetables.
Add tomatoes and cinnamon and simmer for 4-5 mins.
Add the lentils and aubergines to the pan and simmer until heated through.
Transfer the mixture to an ovenproof dish and sprinkle with parsley.
In a glass bowl add ricotta, Greek-style cheese, eggs and nutmeg stir until combined.
Season with salt and pepper.
Pour the topping mixture onto the vegetables and sprinkle with the 2 cheeses.
Put the moussaka in the oven and bake for 25-30 mins or
until topping is golden-brown and filling is bubbling.
Serve immediately with mixed salad.