Lentil Moussaka

3-5 Tbsp olive oil

1 onion, chopped

3 sticks celery, chopped

1 clove garlic, chopped

1 x 14 oz can tomatoes

8 oz red lentils

2 Tbsp shoyu

1/4 tsp pepper

2 to 3 cups vegetable stock

1 lb eggplants

Topping:

2 eggs

1 C Greek yogurt

1/2 C Cheddar cheese, grated

Heat the olive oil in a large saucepan, and add the onion and cook for a few minutes. Then add the celery, garlic, tomatoes, lentils , shoyu, pepper and vegetable stock. Cover and simmer for about 50 minutes to an hour until the lentils are cooked.

While the lentils are cooking, slice the eggplants and fry in batches in a frying pan, adding olive oil as needed.

Cover the base of a shallow oven proof dish with half of the lentil mixture, then layer half the aubergines on top. Repeat the layers.

Mix the eggs and the yogurt together, and season with some salt and pepper. Pour over the aubergines and finish off with some grated cheese.

Bake in a preheated oven (350°) for about 30 to 40 minutes, until golden brown.

This dish is super tasty and is a big hit with everyone!