Vegetable Moussaka

This is a delicious vegetarian alternative to that great Greek dish made with lentils instead of lamb mince.

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   1. Pre-heat to 200C
   
   2. Cook lentils in plenty of boiling water until just soft - about 20 to 30 minutes.
   
   3. While lentils are cooking, peel potatoes and cut into thin slices. Cover with salted water, and bring to the boil. Boil for about 20 minutes or until they are just beginning to soften.
   
   3. Heat oil in a large pan and add chopped onions. Cook for a few minutes. Then add garlic, mushrooms, tomatoes and cinnamon.
   
   4. When lentils are ready, drain and add to the pan. Stir well, then remove from heat.
   
   5. Next, cut aubergine into thin slices, baste with a little olive oil, and roast on a medium heat for about 30 minutes, turning once.
   
   6.Place the lentil mixture in an oiled oven dish. Cover the mixture with the sliced eggplant, and then with the sliced potatoes, these should cover the entire surface area.
   
   7. Finally, make a white sauce. Heat the oil in a pan, stir in the flour, then gradually add in the milk. Keep stirring as the sauce thickens. Let the sauce cool, then stir in the beaten egg. Spread the sauce over the top of the moussaka.
   
   8. Cover the dish, and bake for 45 minutes. Remove the cover for the last ten minutes of baking.