Aubergine & Lentil Moussaka

Method

1. Peel & slice onions thinly.
2. Peel & chop the carrots & the sweet potato into 1cm dice.
3. Slice the aubergine 5mm thick lengthways and using half the oil in a suitable pan, brown on both sides then set aside.
4. Grate the cheddar cheese.
5. Pre-heat the oven to 180°C.
6. Bring the milk to a simmer in a suitable pan.
7. Peel & slice potato 1cm thick. Par boil or steam the potato for 10 minutes and cool.
8. Wash and slice the mushrooms thinly.
9. Make a roux with the baking fat & flour, then allow to cool slightly.
10. Gradually add the milk to the roux, stirring continuously over a low heat to form a smooth sauce.
11. Simmer for 30 minutes on a very low heat. Add the half of the grated cheese and mustard, stir in till completely melted and the sauce is smooth.
12. Season lightly with half of the white pepper, pass through a fine strainer and cover with a lid or cartouche until required.
13. Heat the remaining oil in a suitable pan, add the garlic & onions & cook until tender.
14. Add the carrots, mushrooms, sweet potato and cook gently until all veg is starting to soften
15. Add the tomato puree, cook for a minute, then add the tomatoes, lentils, water and oregano and allow to cook out.
16. In an oven proof dish, layer the vegetable ragu alternately with sliced aubergines and potatoes & cover with cheese sauce.
17. Top with cheese and cook until golden and the core temperature of 75°C has been achieved.
18. Portion and serve as required.