Moussaka with a Lentil Ragu and Aubergine Flower

Instructions

1. Heat oven to 200°C
2. Slice all veg lengthwise 1/2“ thick (except 2 aubergines for flower,  slice these the same thickness but keep the stem intact)
3. Sprinkle aubergine with salt generously, set aside in a colander to release moisture for 20 minutes, pat dry.
4. Make bechamel sauce, heat olive oil on medium heat, stir in flour, salt, pepper, and cook until slightly coloured. Keep stirring for 5 mins.
5. Add milk slowly, keep stirring, add nutmeg.
6. Remove a small amount of white sauce into a bowl, whisk in eggs, pour back into the pan, boil, taste, and add more salt/ pepper if needed, set aside.
7. Make veg ragu – Heat oil on med in the pan, sauté onions, carrots, celery, and garlic 15-20mins until soft.
8. Stir in lentils, chopped tomatoes, tomato purée, herbs, and stock. Bring to simmer. 
9. Cook 45 mins till lentils cooked, add water if needed, the mixture should not be too saucy, set aside
10. Brush veg with oil and bake in separate oven trays about 15 mins
11. If not making flower: Layer dish with half ragu first then vegetables and potatoes, then more ragu and finally bechamel sauce
12. If making flower: Layer dish with half ragu first, then only half the aubergines and courgettes, layer all the potatoes as you don’t need these for the flower
13. Make aubergine flower by cutting round tops off (not the stem) to flatten and then fold each slice inwards to form a petal, secure with toothpicks if needed, add courgette layers inside petals and fill insides with ragu
14. Please both half flowers side by side on top of layers
15. Fill around sides with the remaining courgettes and eggplants and ragu, top with bechamel
16. Bake in the oven 45 mins until golden