Lentil and aubergine moussaka

Lentil and Aubergine Moussaka 500g brown lentils 6 aubergines 2 lb mushrooms 4 onions 8 potatoes 4x tinned tomatoes/passata 2x pesto or one large bulb of garlic Olive oil 1 pint yoghurt 500g cottage cheese 250g cheddar 2 eggs 2 veg stock cubes 2 tsp oregano, basil, thyme salt pepper Green salad Turn oven on – 180’C Cook lentils with stock cubes Cook potatoes Slice onion, aubergine and mushroom, add lots of olive oil and cook in large ovenproof dishes. When soft add garlic/ pesto Mix lentils with tomatoes and herbs, season and pour over veg Mix yoghurt with cottage cheeses and egg and put on top of lentils Add sliced potatoes Grate cheddar on the top Cook for about an hour until the top is set. Back to Trip recipes .