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1
Sprinkle the aubergine slices with salt and place in a colander.
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2
Cover and leave for 30 minutes to allow the bitter juices to be extracted.
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3
Meanwhile, place the lentils, stock and bay leaf in a sauepan.
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4
Cover bring to the boil and simmer for about 20 minutes until the lentils are just tender.
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5
Drain well and keep warm.
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6
Heat 15ml of the oil in a large saucepan, add the onion and garlic and cook for 5 minutes, stirring.
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7
Stir in the lentil, mushrooms, chickpeas, tomatoes, tomato puree, herbs and water.
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8
Bring to the boil, cover and simmer gently for 10 minutes
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9
Preheat the oven to 180F C. Rinse the aubergine slices, drain and pat dry.
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10
Heat the remaining oil in a frying pan and fry the slices in batches for 3-4 minutes, turning once.
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11
Season the lentil mixture with salt and pepper.
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12
Arrange a layer of aubergine slices in the bottom of a large shallow, ovenproof dish or roasting tin, then spoon over a layer of the lentil mixture.
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13
Continue the layers until all the aubergines slices and lentil mixture are used up.
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14
Beat together the yoghurt, eggs and plenty of salt and pepper and pour the mixture into the dish.
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15
Sprinkle the grated cheese on top and bake for about 45 minutes until the topping is golden brown and bubbling.
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16
Serve immediately, garnished with flat leaf parsley.
