Moussaka with feta topping - Food Pocket Guide

Ingredients

• 2 Aubergines
• 200 ml Red wine
• 2 tbsp Tomato purée
• 1 tsp Ground cinnamon
• 2 tbsp Finely chopped fresh parsley
• 2 pinches Salt and pepper
• 50 g Puy lentils
• 50 g Green lentils
• 4 tbsp Extra virgin olive oil
• 1 Large red pepper, de-seeded and chopped into 5mm dice
• 2 Cloves of garlic, peeled and crushed
• 400 g Tin chopped tomatoes, drained
• 2 Medium white onions, finely chopped
• 275 ml Vegetable stock
• 250 g Feta
• 275 ml Whole milk
• 25 g Plain flour
• 25 g Butter
• ¼ Whole nutmeg, grated
• 1 Egg
• 25 g Parmesan
• 1 pinch Salt and pepper