So tasty, rich and filling
1 large aubergine
375 g brown lentils
4 medium tomatoes, peeled and coarsely chopped
1 large onion, finely chopped
1 clove garlic
125 ml dry red wine
1 tsp oregano
1 tsp thyme
1/2 tsp freshly ground black pepper
1/2 tsp freshly grated nutmeg
3 tbsp olive oil
White Sauce
90 g butter
1/2 cup plain flour
500 ml milk
1 large egg
1 tsp freshly grated nutmeg
Topping
30 g finely grated Parmesan cheese
60 g finely grated cheddar cheese
1/2 cup dry breadcrumbs
Lentil mixture: Heat oil in large pot and fry onion and garlic until onion begins to clear. Add tomatoes, red wine, pepper, oregano, thyme, nutmeg and lentils. Bring to the boil then reduce heat and simmer until lentils are tender and liquid has evaporated (about 1 hour).
Aubergine: Cut aubergine into thick slices and saute in olive oil until golden brown on both sides. Drain well on paper towels and arrange to cover the base of a deep, greased, oven-proof dish.
White sauce: Melt butter or margarine in a saucepan, remove from heat and stir in flour and nutmeg. Stir over low heat for 1 minute. Add 500 ml of milk, stir until sauce boils and thickens. Reduce heat and cook one minute. Remove from heat and add lightly beaten egg with vigorous stirring.
Cover aubergine with lentil mixture and spread white sauce over surface. Sprinkle with breadcrumbs and grated cheese.
Bake in hot oven (200 C) 20-25 minutes or until topping is golden brown. Cut into squares to serve.
