Red Lentil and Aubergine Moussaka

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 400g/14oz aubergines
• 50ml/2oz vegetable oil
• salt and freshly ground black pepper
• 1 red onion
• 1 red pepper
• 1 garlic
• 50g/2oz tomato purée
• 400g/14oz canned chopped tomatoes
• 1 cinnamon
• 100g/3½oz red lentils, cooked according to packet instructions
• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Slice the aubergines, toss with vegetable oil, salt and pepper, spread on oiled trays and roast for about 20 minutes until soft and golden.

2. While the aubergines roast, finely chop the red onion, red pepper and garlic. Heat a little oil in a large pan over medium heat and cook the onion and pepper for 8 minutes until soft, then add the garlic for 1 minute.

3. Stir in the tomato purée and cook for 2 minutes. Add the chopped tomatoes, the cinnamon stick and the cooked red lentils, season, and simmer gently for 10 minutes until thickened. Remove the cinnamon and stir in the parsley.

4. Layer half the roasted aubergine in a baking dish about 23x23cm (9x9in), spread over the lentil sauce, then top with the remaining aubergine.

5. Beat the ricotta, yoghurt, eggs and nutmeg together, season with salt and pepper, and stir in most of the pecorino. Spread this topping evenly over the aubergine.

6. Sprinkle the remaining pecorino over the top and bake for about 30 minutes until set and golden. The centre must reach 160°F (71°C) for the egg topping.

7. Rest the moussaka for 10 minutes before slicing and serving.