Lentil & Mushroom Moussaka - Hot Greek

No, Not A Hot Greek, watch your thoughts...a hot greek dish is what I was planning to say. Winter is coming, we need hot food to line our stomachs and fortify us against cold nights. Yes, I hear some of you comment that a Hot Greek would do the same. Get your mind off men and onto food now.
For those of you with aubergine phobia's, its a great way to eat the vegetable quite happily.
I use  the A. Vogel Plantaforce Vegetable Stock available from health stores. Expensive, but lasts for ages and is really pleasant. I don't use the low sodium one.
                                           


 Lentil & Mushroom Moussaka
Serves 4 with ease

1/2 cup brown lentils
200g brown mushrooms, sliced or quartered, as you prefer
1 onion
2 cloves garlic
1 carrot
1T olive oil
35g tomato paste
1 cup red wine
1 cup vegetable stock
1 bay leaf
1 sprig thyme, leaves only
15g basil leaves, chopped
1/2 tin chopped tomatoes, or 50g sundried tomatoes, chopped
salt and pepper
2 medium sized aubergines
1/2 cup olive oil, seasoned with salt and pepper

Sauce:
2T butter
1&1/2T flour
1&1/2cups milk
50g parmesan grated
1 egg - optional

Chop onions, garlic and carrot in food processor or chop finely by hand. Heat 1T olive oil and sweat onion mixture. Add mushrooms and tomato paste, cook gently for 10 minutes. Add lentils, wine, stock herbs and tomatoes and cook gently for 1 hour. Season to taste.
In the meantime, peel and slice the aubergines, brush with seasoned olive oil and bake at 200C for 10 minutes (or grill over high heat in ridged pan...I prefer this method)
Make a white sauce with the ingredients, add cheese and season well. Egg is traditional in the moussaka white sauce, but not really necessary! Add last if using. Assemble in a baking dish, layering lentils, then aubergines, repeat and top with sauce and sprinkle some Parmesan. Bake at 180C for 20 minutes or until brown and bubbling. Yum
Adapted from Fair Lady magazine