Lentil Moussaka.

  (serves 4)

3 tbs olive oil

1 onion, chopped

4 celery sticks, chopped

1 garlic clove, crushed

400g can chopped tomatoes

250g green lentils

2tbs Japanese Soy Sauce

900ml water

500g  aubergines, sliced

Salt and pepper

1 tbs grated Parmesan Cheese

1 tbs oregano to garnish

Topping:  

2 eggs, beaten

150ml low-fat  fromage frais

Heat one tablespoon of the oil in a saucepan, add the onion and cook until softened. Add the celery, garlic, tomatoes with their juice, lentils, soy sauce, ¼ teaspoon pepper and water. Cover and simmer for 50 minutes, until cooked.

Heat the remaining oil in a griddle pan, add the aubergine slices in batches and cook on both sides until golden. Alternatively, cook under a preheated moderate grill.

Cover the base of a shallow ovenproof dish with the lentil mixture and arrange a layer of aubergine slices on top. Repeat the layers, finishing with a layer of aubergines slices.

Mix the topping ingredients, season with salt and pepper to taste, and pour over the aubergines. Top with the cheese and bake in a preheated moderate oven at 180 degrees  for 30-40 minutes until golden. Serve garnished with oregano.

Carbohydrate 43g --- protein 25g ---   Kcal  380