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Another request from Seahorse. 
This recipe is often a bit 'fast and loose' quantity-wise, so here goes guesswork! 
Ingredients:
Aubergine, small (5"-ish), thinly sliced
400g Potatoes, thinly sliced
2 medium tomatoes, sliced
150g lentils (ones such as Puy or small brown Italian ones that hold their shape when cooked, not red ones that go mushy)
200g mushrooms thickly sliced
1 onion finely chopped
2 cloves garlic crushed and finely chopped
Olive oil
Greek basil, chopped (2 tbs of fresh) (normal basil or oregano would do)
Freshly grated nutmeg
White or cheese sauce, about 500ml
Grated Cheddar
Salt and pepper to taste
1. Par boil the sliced potatoes, drain and set to one side.
2. Simmer lentils in unsalted water until tender, drain and set to one side, but retain a few tablespoons of the lentil water.
3. Saute the onions and garlic in olive oil until beginning to brown. Add chopped mushrooms and saute together until mushrooms are browned. Remove vegetables from pan with slotted spoon, drain and set to one side, leaving residual olive oil in pan.
4. Fry aubergine slices in the residual olive oil until just starting to brown (you may have to do them in more than one batch and add some more oil along the way). Remove aubergine slices from pan and drain off excess oil on kitchen towel. Set to one side.
5. Place onions, garlic and mushrooms mixture in pan and combine with the cooked lentils and retained liquid. Stir in chopped Greek basil and add a good pinch of grated nutmeg, season with salt and pepper to taste. Cook through for 5 or so minutes to allow flavours to combine.
6. In an oven proof dish, or casserole, line the base with a layer of the aubergine slices. Place the lentil mixture on top of this. Top the lentils with a layer of the remaining aubergine slices. Place a layer of potato slices on the aubergine, followed by a layer of the sliced tomatoes on top.
7. Make and pour over the white, or cheese, sauce as preferred. Sprinkle with grated cheese and place in a preheated 180 degree C oven (160 C fan assisted) for c. 40 minutes until topping is bubbling and starting to brown.
Eat with a crispy green salad, crusty bread and red wine!
This recipe is often a bit 'fast and loose' quantity-wise, so here goes guesswork! Ingredients:
Aubergine, small (5"-ish), thinly sliced
400g Potatoes, thinly sliced
2 medium tomatoes, sliced
150g lentils (ones such as Puy or small brown Italian ones that hold their shape when cooked, not red ones that go mushy)
200g mushrooms thickly sliced
1 onion finely chopped
2 cloves garlic crushed and finely chopped
Olive oil
Greek basil, chopped (2 tbs of fresh) (normal basil or oregano would do)
Freshly grated nutmeg
White or cheese sauce, about 500ml
Grated Cheddar
Salt and pepper to taste
1. Par boil the sliced potatoes, drain and set to one side.
2. Simmer lentils in unsalted water until tender, drain and set to one side, but retain a few tablespoons of the lentil water.
3. Saute the onions and garlic in olive oil until beginning to brown. Add chopped mushrooms and saute together until mushrooms are browned. Remove vegetables from pan with slotted spoon, drain and set to one side, leaving residual olive oil in pan.
4. Fry aubergine slices in the residual olive oil until just starting to brown (you may have to do them in more than one batch and add some more oil along the way). Remove aubergine slices from pan and drain off excess oil on kitchen towel. Set to one side.
5. Place onions, garlic and mushrooms mixture in pan and combine with the cooked lentils and retained liquid. Stir in chopped Greek basil and add a good pinch of grated nutmeg, season with salt and pepper to taste. Cook through for 5 or so minutes to allow flavours to combine.
6. In an oven proof dish, or casserole, line the base with a layer of the aubergine slices. Place the lentil mixture on top of this. Top the lentils with a layer of the remaining aubergine slices. Place a layer of potato slices on the aubergine, followed by a layer of the sliced tomatoes on top.
7. Make and pour over the white, or cheese, sauce as preferred. Sprinkle with grated cheese and place in a preheated 180 degree C oven (160 C fan assisted) for c. 40 minutes until topping is bubbling and starting to brown.
Eat with a crispy green salad, crusty bread and red wine!
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