Turkish Moussaka

INGREDIENTS - MAKES 8 SERVES

• 4 cups Italian Tomato Sauce (or any good jar sauce)
  
• 6 cups potato sliced thinly (around 2 medium potatoes)
  
• 1 large eggplant (aubergine) sliced thickly (around 
• 12 large slices)
• 1 tablespoon oil
• ¼ teaspoon salt
• 400g (12oz) tin brown lentils
• garnish: chopped parsley or coriander

CASHEW SAUCE:

• 1 cup cashew nuts raw
• 2¼ cups water
• ½ teaspoon salt
• 3 tablespoons nutritional flaked yeast
• ½ teaspoon arrowroot

METHOD

1. Make the Italian Tomato Sauce.
2. Put the potato in a pot of boiling water and cook for around 10 minutes or until it is getting soft and starting to break apart.
3. Mix the eggplant, oil, and salt together and put on an oven tray.  Bake at 180°C (350°F) for around 10 minutes or until it starts getting soft.
4. Put the cashew sauce ingredients into a blender and blend until smooth.  Cook in a pot while stirring for a couple of minutes until it thickens up.
5. In a 25x20cm (10x8in) rectangular dish, layer the ingredients:  Half the tomato sauce on the bottom, followed by the potato, followed by the lentils, followed by the remaining tomato sauce.
6. Distribute the eggplant and pour over the cashew sauce.
7. Bake at 180°C (350°F) for around 30 minutes or until it is cooked through.
8. Serve with a garnish of Italian parsley or coriander.
   

You can serve immediately, or let it sit for half an hour and it will firm up.
You can use a healthy jar of tomato sauce if you do not have time to make the Italian Tomato Sauce.