Lentil Moussaka

This vegetarian moussaka is so tasty and comforting, it's perfect for a cold winters night! This recipe uses a yoghurt sauce instead of béchamel to top as a healthy alternative.

1. You will need a 4-6 cup casserole or baking dish, preferably ceramic, to bake the moussaka in
2. Sprinkle eggplant slices with salt. Sit in a colander for 30 minutes, then wash well to rinse off the salt
3. Meanwhile, make the sauce: Heat a large frying pan over medium heat. When hot, add onion and olive oil and sauté the onion until browned
4. Add garlic and sauté for 2 minutes. Add tomato paste and cook for 2-3 minutes.
5. Deglaze pan with red wine (allow the wine to bubble until the alcohol evaporates), then add zucchini and pumpkin.
6. Finally, add the tomatoes and rinse out the empty tomato tin with about 1 cup of water; then add the lentils, oregano, cinnamon, allspice and stock.
7. Bring to the boil, then simmer over medium-low heat, covered, for about 40 minutes until the lentils are cooked.
8. Preheat oven to 200 degrees C. Line a baking tray with greaseproof baking paper.
9. While the lentils are still cooking, rinse off the eggplant, brush with extra olive oil and bake in the oven for 15 minutes until lightly browned.
10. In a medium-sized bowl, whisk together the egg and yoghurt (yoghurt sauce) and set aside.
11. Cover the base of a casserole dish with a third of the cooked eggplant.
12. Spoon half of the lentil sauce over the eggplant, then cover with another third of the eggplant.
13. Add another layer of lentil sauce and cover with the final third of the eggplant.
14. Spread the yoghurt sauce evenly over the final eggplant layer to cover completely and sprinkle parmesan cheese over the top.
15. Bake in the oven for about 30 minutes, until the top has turned golden brown (if it starts to brown early, turn the oven temperature down).
16. Allow to sit for about 10 minutes before slicing. Serve with salad or steamed greens.

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