Red lentil and aubergine moussaka recipe
 Hearty and delicious, moussaka will warm you up from head to toe. You won't miss the meat in this veggie version. 100g/3½oz red lentils400g/14oz aubergines, sliced into thin rounds50ml/2oz vegetable oil salt and freshly ground black pepper1 red onion, finely chopped 1 red pepper, finely chopped 1 garlic clove, finely chopped50g/2oz tomato purée400g/14oz canned chopped tomatoes, drained1 cinnamon stick2 tbsp chopped fresh parsley 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 ricotta125g/4½oz Greek-style yoghurt3 free-range eggsfreshly grated nutmegsalt and freshly ground black pepper50g/2oz freshly grated pecorino or alternative vegetarian hard cheese 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 or alternative vegetarian hard cheese Method 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. Preheat the oven to 180C/350F/Gas 4 and cook the lentils according to packet instructions. 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. 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. 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 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 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 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. 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. 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. 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. 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. 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.