1 large aubergine

oil to griddle

200g cooked red lentils

1 finely chopped red onion

clove crushed garlic

1 finely chopped red pepper

400g tin chopped tomatoes

50g tomato puree

1 cinnamon stick

lots of chopped parsley

For the topping

125g ricotta

125g greek yoghurt

3 eggs

tbs grated nutmeg

50g grated pecorino

salt & pepper

Serve with green salad


1. Cut the aubergines into rounds (about £1 coin thickness), toss in oil, season and griddle for 2 minutes each side

2. Fry the onion, pepper and garlic until soft, add the tomato puree and cook for 5 minutes. Add the tomatoes and cinnamon and cook for a further 5 mins

3. Add the lentils and aubergines, cook for 2-3 minutes

4. Transfer to an ovenproof dish

5. Beat all topping ingredients together and spoon on top

6. Bake at 180°C for about 30 minutes until the topping sets

7. Serve with green salad