Ingredients

• 100g/3½oz red lentils
• 400g/14oz aubergines
• sliced into thin rounds
• 50ml/2oz vegetable oil
• salt and freshly ground black pepper
• 1 red onion
• finely chopped
• 1 red pepper
• finely chopped
• 1 garlic clove
• finely chopped
• 50g/2oz tomato purée
• 400g/14oz canned chopped tomatoes
• drained
• 1 cinnamon stick
• 2 tbsp chopped fresh parsley
• 125g/4½oz ricotta
• 125g/4½oz Greek-style yoghurt
• 3 free-range eggs
• freshly grated nutmeg
• salt and freshly ground black pepper
• 50g/2oz freshly grated pecorino or alternative vegetarian hard cheese

Directions

• Preheat the oven to 180C/350F/Gas 4 and cook the lentils according to packet instructions.
• For the filling
• toss the aubergine slices in the vegetable oil
• then drain and season
• to taste
• with salt and freshly ground black pepper.
• Heat a frying pan over a medium heat
• add the aubergine slices in batches and fry for 2-3 minutes on each side
• or until golden-brown on both sides. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
• Add the onion
• pepper and garlic to the pan and fry for 2-3 minutes
• or until softened.
• Add the tomato purée
• stir to coat the vegetables in it
• then continue to fry for a further 4-5 minutes.
• Add the canned chopped tomatoes and cinnamon stick and simmer for 4-5 minutes.
• Add the lentils and return the fried aubergines to the mixture. Simmer for a further 2-3 minutes
• or until warmed through.
• Transfer the mixture to an ovenproof dish and sprinkle over the chopped parsley.
• For the topping
• in a bowl
• beat together the ricotta
• Greek-style yoghurt
• eggs and grated nutmeg until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated parmesan.
• Transfer the veggie moussaka to the oven and bake for 25-30 minutes
• or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately.