Cheat’s Lentil Moussaka

Rub the olive oil into the flesh of the eggplant slices and season with a generous amount of salt. Place in a single layer on a lined oven tray. Cook in the oven for 30-35 minutes or until soft and slightly charred.

Meanwhile, heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 5 minutes or until soft. Add the garlic, dried oregano and cinnamon and cook, stirring, for 1 minute or until fragrant. Add the tomato paste and cook, stirring, for 1 minute. Add the diced tomatoes, hot water and lentils. Bring to the boil and then reduce the heat to medium-low and simmer, covered, for 10-15 minutes.

Note: This step is optional. Béchamel sauce is a great technique to learn in the kitchen, but if you’d prefer to skip it move to the next step. Melt the butter in a small saucepan over a medium-high heat until foaming. Add the plain flour and cook, stirring, for 1 minute or until bubbling. Remove from the heat. Slowly add the milk, stirring constantly, until mixture is smooth. Return to the heat. Cook, stirring with a wooden spoon, for 5-6 minutes or until the sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from the heat and stir through the Parmesan cheese (reserving a little for garnish). Tip: Refrigerate any extra béchamel in a container for up to 3 days in the fridge.

To serve, layer the eggplant slices, béchamel sauce and the cinnamon lentil sauce. Sprinkle with extra Parmesan cheese. Serve the mixed salad leaves on the side.