Lentil and Aubergine Moussaka from Greece

Tasty with bags of flavour, this vegetarian version of a classic moussaka will have you queuing up for seconds!  Greek islands, crystal clear waters, Adonis,,,this can make your mind wander off.

Lentil and Aubergine Moussaka

4 aubergine sliced into rounds

1 large onion sliced

4 garlic cloves finely chopped

1 capsicum chopped

1 cinnamon stick

2 tablespoons olive oil

2 cups cooked lentils

1 can whole peeled tomatoes

2 tablespoons tomato paste

1 teaspoon black pepper

½ teaspoon cinnamon

½ teaspoon salt

Splash of red wine

Put some olive oil into a pan and fry the onions and garlic cloves until soft.  Add in the aubergine rounds, chopped capsicum.  When it is almost cooked add in the can of peeled tomatoes, tomato paste, cinnamon stick, other seasonings and a splash of red wine.  Simmer for about 5 minutes.  Add in the cooked lentils.  Mix well and transfer the mixture into an oven dish.

Topping:

1/3 cup butter

1/3 cup flour

3 cups milk

1 cup grated cheese

2 eggs beaten

salt and pepper to taste

Melt the butter in a pot, add in the flour and stir it in.  Add the milk a little at a time, stirring all the while so that you get a smooth consistency as it starts to thicken.  Add the grated cheese and salt and pepper.  Add the beaten eggs and mix well.  Pour over the aubergine and lentil mixture,  Bake in a pre-heated oven at 180 degrees Celsius for about 30 minutes or until the topping is golden brown.

Cindy Vine is a South African living in Ukraine and is the author of Hush Baby, Defective and C U @ 8.  All her books are available on Amazon in print and on Kindle.