Vegetable Moussaka



  1. Sprinkle the sliced aubergine with salt. Place in a colander. Cover, and place a weight on top.
  2. Leave for at least 30 minutes to allow the butter juices to escape.
  3. In a saucepan, simmer the stock, lentils and bay leaf for about 20 minutes, until the lentils are tender, but not mushy.
  4. Drain and keep warm.
  5. Heat 1 tbsp of oil to fry the onion, garlic. Cook for 5 minutes.
  6. Stir in the lentils, mushrooms, chick-peas, tomatoes, tomato purée, herbs and 3 tbsp water.
  7. Bring to the boil. Cover and simmer for 10-15 minutes, stirring from time to time.
  8. Preheat the oven to 180°C.
  9. Rinse the aubergine slices, drain and pat dry. Fry in a small amount of oil in batches for 3-4 minutes, turning once to brown both sides.
  10. Season the lentil mixture.
  11. In a large dish, add alternating layers of aubergine and lentil mixture.
  12. Beat the yogurt, eggs, salt and pepper, and pour over the dish.
  13. Sprinkle with grated chedder.
  14. Bake for 45 minutes at 180°C, until the topping is golden.