Serves 4
Preparation time 10 minutes
Cooking time 45 minutes, plus standing
125 g (4 oz) brown or green lentils, picked over, rinsed and drained
400 g (13 oz) can chopped tomatoes
2 garlic cloves, crushed
½ teaspoon dried oregano
pinch of ground nutmeg
150 ml (¼ pint) vegetable stock
2–3 tablespoons vegetable oil
250 g (8 oz) aubergine, sliced
1 onion, finely chopped
Cheese topping
1 egg
150 g (5 oz) soft cheese
pinch of ground nutmeg
salt and pepper
Put the lentils in a saucepan with the tomatoes, garlic, oregano and nutmeg. Pour in the stock. Bring to the boil, then reduce the heat and simmer for 20 minutes until the lentils are tender but not mushy, topping up with extra stock as needed.
Meanwhile heat the oil in a frying pan and lightly fry the aubergine and onion, until the onion is soft and the aubergine is golden on both sides.
Layer the aubergine mixture and lentil mixture alternately in an ovenproof dish.
Make the topping. In a bowl, beat together the egg, cheese and nutmeg with a good dash of salt and pepper. Pour over the moussaka and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes.
Remove from the oven and leave to stand for 5 minutes before serving with salad leaves.
For moussaka jacket potatoes, cook 4 scrubbed baking potatoes in a preheated oven, 200°C (400°F), Gas Mark 6, for about 1 hour until tender, or microwave if preferred. Meanwhile, make the lentil mixture as above. Fry the aubergine and onion separately, then stir into the lentils when cooked. Spoon over the slit potatoes, then top each one with a spoonful of soft cheese and a sprinkling of grated Cheddar cheese.