- 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
- 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.