For the filling
2 large aubergines, sliced into 1cm lengths
2 medium courgettes, sliced into 1cm lengths
3 tbsp olive oil
Salt and black pepper
1 tbsp olive oil
2 large onions, finely chopped
4 cloves garlic, finely chopped
1 tsp dried oregano, or a handful of fresh oregano
3 fresh bay leaves
1 tsp ground cinnamon
2 x 400g tins chopped tomatoes
2 x 250g pouches cooked lentils
2 carrots, peeled and grated
350ml vegetable stock
1 tbsp soy sauce
Salt and black pepper
A handful fresh oregano, to top
For the cheddar bechamel
50g unsalted Wyke butter
50g plain flour
600ml whole milk
150g Wyke mature cheddar, grated, plus 25g to finish the top
¼ whole nutmeg, grated
Salt and black pepper
1 egg, beaten
Preheat the oven to 200C.
Arrange the aubergine and courgette slices on baking trays – you may need to use your largest trays and a few shelves in the oven so that there’s as little overlap of the vegetables as possible. Brush lightly with olive oil, and season generously with salt and pepper. Roast for 20 minutes, turning once, until the vegetables are tender and just beginning to take on some colour.
Next, make the tomatoey lentil filling. Heat the oil in a large saucepan over a medium high heat and add the onions and a pinch of salt. Cook, stirring often until the onions are soft, about 8 minutes. Stir in the garlic, oregano, bay leaves and cinnamon and cook for a minute until fragrant. Next add the lentils, carrot, chopped tomatoes, stock, soy and some salt and pepper. Cook, stirring occasionally for 20 minutes until reduced and rich. Taste and adjust the seasoning. Set aside.
To make the white sauce, melt the butter in a separate saucepan, then when it sizzles, stir in the flour and cook for a minute or two to remove its rawness. Gradually whisk in the milk until smooth and cook gently for 7-10 minutes, until thickened enough to coat the back of a wooden spoon. Remove from the heat and stir in the cheddar and nutmeg. Season to taste, then allow to cool for 5 minutes, before whisking in the egg.
Reduce the oven temperature to 180C. In a large, rectangular baking dish, layer half the cooked aubergine and courgette, followed by the tomatoey lentil filling, then finish with the remaining aubergine and courgette. Pour the bechamel over the top, then sprinkle with the reserved cheddar and a few fresh oregano leaves.
Bake for 45 minutes until bubbling and golden brown, then allow to rest for 15 minutes before serving.
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