Veggie Moussaka

Just mmmmmmm. Replace the tins of chopped tomatoes with tomatoes with onion and garlic if you can.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200 degrees. Slice the aubergine into 1cm thin rounds. Dice the onion and fry in some oil until soft. Crush the garlic.

Step 2

Add the aubergine to a baking tray, drizzle with oil and season. Spread out in a single layer. Pop in the oven for 30-40 minutes

Step 3

Add the oregano, cinnamon and the garlic to the onions. Cook for 1 min.

Step 4

Add the lentils, Worcester sauce, chopped tomatoes, veg stock and sugar. Being to the boil and then simmer for 20-25 mins until the lentils are soft. Stir occasionally and add water if needed.

Step 5

When the tomato sauce is ready, add to an oven proof dish and then cooked with the aubergine. Spread the creme fraiche out on top and coat with the cheese and some salt and pepper.

Step 6

Grill for 5-6 minutes and then serve.