DAILY DINNERS

Preheat the oven to 180C/160 Fan/Gas 4 and cook the lentils according to packet instructions.    

For the filling, brush the aubergine slices with the vegetable oil, then season to taste, with salt and freshly ground black pepper.    

Heat a frying pan over a medium heat, add the aubergine slices in batches and fry for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.    

Add the onion and pepper to the pan and fry for 2-3 minutes, or until softened.    

Add the tomato purée, stir to coat the vegetables in it, then continue to fry for a further 4-5 minutes.    

Drain the tin of tomato, but retain the tomato liquid. Add the  chopped tomatoes and cinnamon stick and simmer for 4-5 minutes.  If the mixture gets too dry , add some of the retained liquid.  

Add the lentils and simmer for a further 2-3 minutes, or until warmed through.    

Put a ladleful of the aubergine mixture into an ovenproof dish. Top with slices of the aubergine. Repeat until all the slices and the mixture are transferred. Sprinkle over the chopped parsley.

For the topping, in a bowl, beat together the ricotta, Greek-style yoghurt, eggs and grated nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper.    

Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated parmesan.    

Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately.