This recipe is a Greek classic; super creamy, juicy, and absolutely delicious even without the meat! Serve with pitta bread, Greek island salad or pilau rice with pine nuts.
Pour the vegetable stock into a large saucepan with the Puy lentils. Don't season the lentils with salt. Then cover and simmer for 15 minutes before adding the green lentils.
Cover again and cook for a further 15 minutes.
While they're cooking, prepare your vegetables.
Top and tail the aubergines; cut one into strips, and then into cubes, and add to a bowl (discarding the top and bottom). Cut the second aubergine into discs, leaving the skin on.
Heat 2 tablespoons of oil in a frying pan, and fry the onions until they're soft and slightly browned (roughly 5 minutes). Then add the pepper and brown that too for 4 minutes.
Next add the garlic and continue to cook for a further 1 minute. Transfer to a bowl.
In the same frying pan, add another 2 tablespoons of oil, turn up the heat to high, and toss the aubergine discs for 2 minutes.
In the saucepan with the lentils, add the tinned tomatoes, onion and pepper mixture with the cubed aubergines.
Mix together the red wine, ground cinnamon and tomato purée, then add to the saucepan with the fresh parsley. Season well and let simmer while you make the topping.
In another saucepan, melt the butter, and mix in the flour, milk and nutmeg. Using a balloon whisk, whisk until the sauce comes to simmering point and becomes a smooth glossy sauce.
Season with salt and pepper, remove from the heat and let it cool before adding the feta and beaten egg.
Layer the vegetables and lentil mixture on an oven safe dish, placing a layer of aubergine discs over the top. Repeat this process until you get to the top of the dish, leaving space for the feta topping.
Spoon the sauce over the top, taking it to the edges.
Sprinkle with Parmesan, then transfer to a oven and bake for 1 hour.
Allow to rest for 15 minutes before serving.
