Well worth the wait, this satisfying cheesy aubergine bake is sure to hit the spot.
1 tbsp olive oil
1 jar 500g Bolognese sauce (e.g. Dolmio)
150g red lentils
2 tsp. mixed herbs
2 aubergines, sliced into 1½ cm rounds
90g cheddar cheese grated
240g 0% fat Greek yogurt
90g half fat crème fraîche
Serve with 4 average whole meal pitta breads approx. 70g each
Preheat the oven to 220C (200CFan). Place the sliced aubergine on a non-stick baking sheet. Drizzle with the olive oil and sprinkle with mixed herbs, salt and pepper. Bake for 20-30 minutes until soft turning half way through cooking.
Meanwhile, place the jar of bolognese sauce in a pan and add the lentils. Then fill the empty jar 2/3s full of water and add to the pan.
Bring to the boil and then gently simmer with the lid on for 20 minutes until the lentils are soft. Add a little more water during cooking if required.
Make the topping by mixing the yogurt, crème fraîche and cheese together.
Now assemble the moussaka. Place a layer of lentil mixture on the bottom of an oven proof dish followed by a layer of aubergines. Repeat this process again. With a fork carefully spread the cheese topping over the top and place under a preheated grill for 5-10 minutes to brown the top.
Place your pitta breads in the toaster and serve with the moussaka.
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