This used to be called Tim’s Red Lentil Mussaka, but I was having trouble with the link!

I have had the pleasure of eating this very yummy dish many times so I’ve finally posted it here so I can easily refer to the recipe! I hope others may enjoy this as well. There are a few alterations I made to the original recipe. Firstly -I cubed the eggplant and fried it in 2 batches. I find this takes far less oil and effort all around. It tastes the same. Also -I would cook the lentils in the stock -partially, before you add the tomatoes -and let cook longer with the tomatoes as they will slow down cooking of all pulses.

(Preheat your oven to 350)

Step One:

• Slice I small –medium eggplant
• Salt and let sit for as long as you have

Step Two:

• Fry up onions, garlic and 1 cup mushrooms
• Add 10 level Tablespoon spoons of lentils
• Add mixed herbs (oregano)
• 1 large tin Tomatoes
• then add ½ C of stock
• Let this cook for about 30-40 minutes

Step Three:

• Rinse Eggplant slices
• Fry your sliced eggplant in batches

Step Four:

Make a white sauce:

• 1C milk (or rice or soy milk)
• 1 tablespoon butter (or marg)
• 3 tablespoons of flour
• salt and pepper
• small amt of mustard (1/4 tsp)
• put on low and whisk till all melted and combined
• keep whisking till thickens
• crack 1 egg into this mixture as a last step and mix well (skip for vegan -or use egg replacer )

Step Five: Assemble

• Layer lentil mix with eggplant
• Top with white sauce

Step Six: Bake

• 350 oven for 30 minutes

Note: you may want to cover with tinfoil for 15 min then bake 15 min uncovered.

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