Sue's Aubergine dish is a Vegetarian version of a Greek classic
1. Preheat the oven to 180°c, Gas Mark 4.
2. Pick the lentils over for sticks and stones, wash them thoroughly, then bring them to the boil in the water. Cover and simmer for 40-45 minutes or until they are soft. When cooked, drain and reserve the liquid for stock.
3. Heat 2 tbsp oil in a frying pan and fry the onion and garlic gently so that they remain translucent. Add the chopped mushrooms and cooked lentils and cook for a further few minutes, mixing well.
4. Remove the vegetables from the pan using a slotted spoon so that as much oil as possible is left in the frying pan. Put the vegetables in a bowl and mix in a little stock, 30-45g/2-3 tbsp of tomato puree and the oregano.
5. Season well with nutmeg, salt and freshly ground black pepper. Then add a further 2 tbsp of oil to the frying pan and fry the aubergine slices until soft, turning them over constantly. (You may need a little extra oil for this). Put the slices onto a piece of kitchen paper to drain and let them cool.
6. Grease a 1.75l ovenproof dish and put in a layer of lentil and mushroom mixture, then a layer of aubergines, then of potato and tomato slices.
7. Next make the white sauce. Melt the butter in a small saucepan and stir in the flour. Cook the roux for 2-3 minutes. Pour on the milk and bring the sauce to the boil, stirring constantly.
8. Simmer for 5 minutes and then allow to cool. Beat in the egg and season the sauce well with mustard, salt and freshly ground black pepper.
9. Pour the sauce over the top of the casserole and sprinkle over the grated cheese. Bake for 40 minutes until the cheese is golden brown and bubbling. Serve piping hot.
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