INGREDIENTS:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 clove of garlic, crushed
• 2 sprigs thyme
• 1 bay leaf
• Half tsp ground cinnamon
• Half tsp ground nutmeg
• Half cup puy lentils
• 1 tbsp tomato paste
• 1 x 400g tin chopped tomatoes
• Half cup vegetable stock
• Quarter cup fat-free milk
• 2 aubergines, thickly sliced
• Salt and freshly ground black pepper
• For the cheese topping
• 1 x 250g tub fat free cottage cheese
• Half cup fat-free yoghurt
• 1 egg
• Salt and freshly ground black pepper

METHOD:

Preheat oven to 200C.

Heat a little olive oil in a pan and fry onions, garlic, thyme, bay leaf, cinnamon and nutmeg for a few minutes, until golden brown.

Add lentils, tomato paste, chopped tomatoes, stock and milk and bring to the boil.

Reduce heat to a simmer and remove any scum that comes to the surface.

Simmer for 30 minutes, or until lentils are cooked. Remove bay leaf.

Preheat a grill pan until hot. Brush aubergine slices with a little olive oil and season.

Grill aubergines on both sides, until tender and golden brown.

Beat together the cottage cheese, yoghurt and egg until well-combined and season with salt and pepper.

Layer the base of the casserole dish with grilled aubergines and top with lentils. Repeat process until lentils are finished.

Pour over the cheese sauce and bake in oven for 30 minutes, or until golden brown on top.

Serve with a crisp, green salad.

SERVES: Four