Ingredients to serve 4

Tinned tomatoes, Puy lentils and yogurt/ricotta mix

2 aubergines
olive oil
1 red onion
1 tsp cumin seeds
250g cooked puy lentils
1 tin chopped tomatoes
1 tsp dried oregano
200g spinach
150g ricotta
150g bio-live yoghurt
grated nutmeg

Method

Slice the aubergine lengthways into 1 cm slices
Brush with olive oil and season well
Get a griddle pan medium hot and char the slices slowly so the aubergine slices start to soften
Flip over and char the other side
Meanwhile slowly pan fry the sliced onion and cumin seeds in a little olive oil
When softened add the tinned tomatoes and oregano and allow to bubble for 5 minutes
Add the chopped spinach leaves and when wilted add the lentils. Season well.
Mix the ricotta and yoghurt together
To assemble the moussaka - layer half the lentil, tomato and spinach mix, then half the aubergine slices and then half the ricotta and yoghurt mix and grate over some nutmeg. Repeat with the rest of the lentil, tomato and spinach mix, the remaining aubergine slices and the remaining ricotta and yoghurt, with a final sprinkle of nutmeg plenty of black pepper.

To make this vegan just replace the yoghurt and ricotta mix with cashew butter.

Aubergines, also known as eggplants, are rich in anthocyanins – a class of antioxidant which gives the skin its deep purple colour and us lots of health benefits.

Nasunin, the specific anthocyanin that is abundant in aubergines, helps protect lipids (fats) in brain cell membranes and this aids brain cell function by ensuring the cell can receive important messenger molecules as well as letting crucial nutrients in and waste products out of the cell. Groovy eh?

Aubergines are rich in fibre, contain B vitamins (for energy, cell growth and nerve cell function) and minerals like manganese, magnesium and copper

Phytochemicals in aubergines may also help with blood glucose control and manage cholesterol levels.