Cheesy Aubergine & Lentil Moussaka

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Slice the potatoes into thin discs

Add the potato discs to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 7-8 min or until almost tender

Once done, drain, set aside to steam dry and reserve the pot

Meanwhile, trim the green stalks off the aubergine[s] and cut into quarters lengthways, then slice finely

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of olive oil over a high heat

Add the sliced aubergine and cook for 2-3 min on each side or until charred and beginning to soften

Meanwhile, peel and finely chop the red onion[s]

Transfer the softened aubergine to a plate and return the pan to a medium heat with a drizzle of olive oil

Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, re-boil a kettle

Peel and finely chop (or grate) the garlic 

Dissolve the vegetable stock cube[s] in 150ml [250ml] boiled water

Drain and rinse the canned lentils

Once the onion has softened, add the chopped garlic, dried oregano, tomato paste and ground cinnamon and cook for 30 sec

Return the softened aubergine to the pan and add the drained lentils, chopped tomatoes, vegetable stock and soy sauce

Give everything a good mix up and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook until step 7

Return the reserved pot to a medium heat with 30g [60g] butter

Once melted, add 30g [60g] flour and stir with a wooden spoon for 1-2 min until a sandy paste forms – this is your roux

Gradually whisk 350ml [700ml] milk into the roux, a little at a time and cook for 5-7 min or until a smooth, thick sauce remains

Season generously with salt – this is your béchamel sauce

Transfer the aubergine & lentil mix to an oven-proof dish

Top with the drained potatoes then pour the béchamel sauce all over

Grate the cheddar cheese all over and top with the grated Italian hard cheese

Put the dish in the oven for 15-20 min until bubbling and golden

Meanwhile, chop the parsley roughly