Lentil and mushroom moussaka
Ingredients
- 160g (53/4 oz/3/4 cup) puy or tiny blue-green lentils
- 1.2kg (2 lb 10 oz) eggplants (aubergines), cut into 5 mm (1/4 inch) slices
- 2 tablespoons olive oil, plus extra for brushing
- 1 onion, finely chopped
- 2 garlic cloves, crushed or finely chopped
- 400g (14 oz) portobello mushrooms, cut into 1 cm (1/2 inch) dice
- 2 tablespoons finely chopped oregano
- 2 tablespoons finely chopped flat-leaf (Italian) parsley
- 1/2 teaspoon ground cinnamon
- 700ml (24 fl oz) tomato passata (puréed tomatoes)
- 50g (13/4 oz) butter
- 50g (13/4 oz/1/3 cup) plain (all-purpose) flour
- 500ml (17 fl oz/2 cups) milk
- 1 egg, lightly beaten
- 100g (31/2 oz) feta cheese, crumbled
- flat-leaf (Italian) parsley and rocket (arugula) leaves, to serve
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