No-meat moussaka  | Daily Mail Online

The veggie option, golden, rich and deliciously moreish 

SERVES 6

BASE

2 red onions

2 sticks celery

olive oil

300g chestnut mushrooms, trimmed

100g wild mushrooms, trimmed

1 bay leaf

2 sprigs thyme

150ml red wine

4 tbsp tomato passata rustica

1 tbsp worcestershire sauce

1 tsp red wine vinegar

2 x 250g packs cooked puy lentils

sea salt and black pepper

ON TOP

1kg small aubergines

500g Greek yogurt

2 medium eggs

200g halloumi, coarsely grated

2 heaped tbsp oregano or marjoram leaves

Peel and finely chop the onions and thinly slice the celery. Heat 1 tbsp oil in a large pan over a medium heat and fry the onion and celery for 7-8 minutes, stirring frequently. Transfer to a bowl.

Meanwhile, whiz all the mushrooms in batches in a processor until finely chopped (but not reduced to a purée). Fry them in 1 tbsp oil for 5 minutes until they darken. Add in the fried veg followed by remaining base ingredients except the lentils. Bring to the boil, then simmer over a low heat for 15 minutes to thicken. Stir in the lentils, discard the herbs and season. Transfer the filling to a large deep ovenproof dish (for example, 23cm x 34cm or approximate equivalent).

At the same time preheat the oven to 210C/190C fan/gas 6½. Halve the small aubergines lengthways, brush all over with olive oil, arrange on a baking tray and season. Roast for 15 minutes, then turn and cook for another 5-10 minutes until softened but keeping their shape. Arrange attractively and casually on top of the base, skin side up. Whisk the yogurt with the eggs in a medium bowl; stir in half the cheese. Dollop this over and around the aubergines, so the purple skins show through, and scatter over the remaining cheese. Toss the herbs with a tablespoon of oil and scatter over and around. Bake for 40-45 minutes until puffy and golden. Serve 10-20 minutes out of the oven.