Aubergine & Lentil Greek Style Bake

This tasty and warming take on a family favourite is bursting with Mediterranean flavour, oozing with creamy béchamel and packs a punch of protein and fibre. It is a great leftover treat for lunch or can be stored in the fridge or freezer.

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Step 1

Pre-heat the oven to 200C (180c fan), Gas 4.

Step 2

Boil the potato discs for 10 minutes in a large pan. Drain, and leave to air dry in a colander.

Step 3

Whilst the potato is boiling, brush a large frying pan or griddle pan with oil and cook the aubergines until soft and golden, around 4 minutes each side. You may need to do this in batches.

Step 4

Clean out the frying pan and add the remaining oil over a medium heat, add the onion and cook for 2 minutes, add the garlic and cook for a further 2 minutes.

Step 5

Add the mushrooms and cinnamon and cook for 5 minutes.

Step 6

Add the tomatoes and lentils to the pan, mix well and simmer for 15 minutes.

Step 7

Whilst simmering the lentil mixture, heat the butter for the bechemal sauce over a medium heat or the bechemal sauce in a saucepan.

Step 8

Stir in the flour and combine well until a paste is formed,

Step 9

Start adding the milk slowly, whisking as you go until you get a 5 consistency. This usually takes 5-6 minutes.

Step 10

In a large oven dish start layering by adding 1/2 the lentil and tomato mixture, followed by a layer of aubergines and a layer of bechemal sauce.

Step 11

Repeat using the remaining ingredients finishing with the béchamel. Sprinkle over the grated mozzarella and chedder cheese.

Step 12

Bake for 20-25 minutes until golden and crisp on top.

Step 13

Serve immediately with salad or vegetables. Alternatively, refrigerate for 3 days or freeze after step 8 for up to 3 months.