Fragrant Lentil And Brinjal Moussaka

285g (1½ cups) Crossbow Brown or Black Lentils

30ml (2 tbs) olive oil, plus extra for drizzling

1 red onion, chopped

3 garlic cloves, chopped

2 x 410g cans chopped tomatoes

15ml (1 tbs) smoked paprika

5ml (1 tsp) origanum salt and pepper, to taste

4-6 brinjals, sliced lengthways

400ml-500ml (2 cups) fresh cheese sauce

Preheat the oven to 200°C and grease a larger oven-proof dish.

Cook the lentils according to the package instructions and drain

Heat the olive oil in a thick bottomed pot over low heat and soften the onions and garlic for 5 minutes.

Stir in the smoked paprika and sauté for 10 seconds.

Turn the heat up and stir in the tomatoes. Simmer for 15 minutes.

Stir through two-thirds of the lentils, reserving the remaining third for assembling.

Drizzle the brinjal with olive oil. Heat a griddle pan over medium heat and fry the brinjal slices until slightly charred. Remove from the pan and season with salt and black pepper.

To assemble the moussaka, place a layer of the tomato lentil sauce at the bottom of the dish.

Top with a layer of brinjals and fresh cheese sauce. Repeat until complete. Top with a last layer of lentil tomato sauce and reserved lentils.

Bake for 20 to 30 minutes until golden and bubbling. Serve warm.

Serves 6.

Suitable for vegetarians.