Red Lentil and Aubergine Moussaka

I recently posted about including more red lentils in my diet and posted a recipe for Red Lentil Falafels, Whilst I was doing the research for the item I came across a couple more recipes.....this is the latest. It includes Aubergine which I have only recently become friends with thanks to my friend Ally Pally. Its not a recipe that my husband will enjoy and although some recipes I scale down to 1 portion, for this one I have taken the bold step of making 6 individual portions which I have frozen so I have a quick grab meal should I need it (I hope I like it) although I have left the instructions for making 1 large family meal..... 

I have modified the original recipe to reduce the sp but each portion of this recipe is 4sp.......

I have tried to document the process all the way through with photographs but I was doing this when the Westminster tragedy happened and so became a little distracted....apologies if this makes things a bit awkward in following .......thoughts and sympathies to all those affected by the tragedy

Lets stay strong guys
Sue

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Ingredients

100g Split Red Lentils, dry 
400g Aubergine, sliced into rounds
Spray Oil
Salt and Black Pepper to taste
1 medium red onion, finely chopped
1 medium Red pepper, finely chopped
1 clove Garlic, finely chopped
1 can, large Tinned Tomatoes, chopped
50g Tomato Puree
1/2 teaspoon Ground Cinnamon
3 teaspoons Parsley, dried
125g Quark
125g Tesco Fat Free Greek Style Yogurt
3 Eggs, whole, mediumFresh Ground Nutmeg,
60g Parmesan Cheese, grated

 Method

Preheat the oven to 180C/350F/Gas 4 and cook the lentils according to packet instructions.
 

For the filling, spray the aubergine slices with the Spray oil, then lay on a couple of baking sheets and season, to taste, with salt and freshly ground black pepper. Bake in the oven for 15 - 20 minutes until softened and browned a little.

Meanwhile add the onion, pepper and garlic to the pan and fry for 2-3 minutes, or until softened.

Add the tomato purée, stir to coat the vegetables in it, then continue to fry for a further 4-5 minutes.

Add the canned chopped tomatoes and cinnamon and simmer for 4-5 minutes.

Add the lentils and return the fried aubergines to the mixture. Simmer for a further 2-3 minutes, or until warmed through.

Transfer the mixture to an ovenproof dish and sprinkle over the dried parsley.

For the topping, in a bowl, beat together the Quark, Greek-style yoghurt, eggs and grated nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper.

Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated parmesan.

Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately