1. EGGPLANT & POTATO
Cut eggplant lengthways into 3/4cm thick slices. Rub a small amount of salt into both sides and place in a colander. Allow 30 min for the eggplant to sweat out some moisture. Pat dry with paper towels to remove excess moisture and salt.**Note:** The salt is necessary to extract moisture from the eggplant. In a hot pan, fry eggplant in batches in a small amount of olive oil until the slices blacken on both sides. Lay on paper towels and set aside.
Peel and thinly slice potatoes then lightly steam them until half cooked.
Put aside in a bowl and cover with cold water.
2. "MEAT" SAUCE
Rinse lentils and quinoa under cold water and drain.
Heat oil in a large pot over high heat, then cook garlic and onion for about 2 minutes.
Add the mushrooms and cook for a further two minutes then add the rest of the ingredients.
Bring to the boil, cover and then simmer gently for around 45 minutes, or until lentils are tender, stirring occasionally to avoid sticking to the pot.
3. BECHAMEL
While the meat sauce is simmering, you can make the béchamel and set aside.
Melt butter in a pan over medium heat then stir in the flour until combined.
While constantly stirring, add the milk a little at a time then cook for a few minutes until the sauce thickens enough to thickly coat a wooden spoon.
Remove from heat and whisk in the rest of the ingredients. Cover and set aside.
4. ASSEMBLY
Preheat oven to 180 C
In a large baking dish, spoon a layer of meat sauce on the bottom then ad a layer of cooked eggplant.
Spoon another layer of meat sauce then spread a layer of potato evenly until you have used all of it.
Add another layer of sauce and eggplant. Then use remaining sauce as a final layer.
Finally, spread the béchamel evenly over top and use the corner of a spatula to texturize the top slightly into small peaks.
Then place in the oven and cook for around 45 min until golden brown. Allow to stand for five minutes before serving.
Enjoy!