Smoky Aubergine & Lentil Moussaka

A lighter take on moussaka. Slices of roasted aubergine layered with a rich lentil and tomato sauce, topped with a creamy yoghurt topping instead of béchamel. It's comfort food that's actually good for your gut.

Ingredients (Serves 4):

• 2 large aubergines, sliced lengthways
• 3 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 1 x 400g tin of green lentils, rinsed and drained
• 1 x 400g tin of chopped tomatoes
• 200g Greek yoghurt
• 1 egg
• 50g feta, crumbled
• Salt and pepper

Method:

1. Brush aubergine slices with 2 tbsp oil and roast at 200°C for 20 minutes until soft.
2. Cook the onion, garlic, paprika, and cinnamon. Add lentils and tomatoes, simmer for 15 minutes.
3. Layer the lentil sauce and aubergine in a baking dish. Whisk the yoghurt, egg, and feta, and pour over the top.
4. Bake for 25–30 minutes until golden and bubbling.

Why it's gut-friendly: Aubergine and lentils are prebiotic. Yoghurt provides probiotics. Cinnamon is anti-inflammatory.