Lentil and Aubergine Moussaka

Ingredients

• 250 g green lentils
• 2 aubergine
• 400 g tinned chopped tomatoes
• 1 onion
• 3 clove garlic
• 1 tsp ground cinnamon
• 200 g crème fraîche
• 80 g mature cheddar
• 4 tbsp olive oil

Method

1. 1

   Cook the lentils in boiling water for 20 minutes until tender, then drain. Preheat the oven to 200°C.

2. 2

   Slice the aubergines into 1cm rounds, brush with olive oil and roast on a baking tray for 20 minutes until golden.

3. 3

   Fry the diced onion in olive oil for 5 minutes, add the crushed garlic and cinnamon, then stir in the tomatoes and cooked lentils. Simmer for 10 minutes.

4. 4

   Layer the lentil sauce and aubergine slices in a baking dish, finishing with a layer of aubergine.

5. 5

   Mix the crème fraîche with the grated cheddar and a pinch of salt, spread over the top, and bake for 20 minutes until golden and bubbling.