Aubergine and bean Moussaka
"Aubergine and bean Moussaka 200 g mixed beans, red lentils and red kidney, cook or from tin or frozen. 2 tbs cornflour 1 tsp ground cinnamon 1 tbs lemon juice 500 g Aubergines, trimmed and thickly sliced 1 onion, peeled and chopped 3 cloves garlic, peeled and crushed 100 g mushrooms, finely chopped 400 g tomato puree' 1 tbs olive oil Method: Lay aubergines on a grill rack, brush sides with oil and lemon, and grill on both sides. Cook onion and garlic, stir in mushrooms, cinnamon.and tomato puree'. Dilute cornflour to mixture and keep cooking whilst stirring. Lay aubergine slices in oven proof dish, one layer. Spread half the beans and tomato mixture. Repeat process, you should finish with aubergine slices. Topping mixture: 3 eggs beaten 250 ml Low fat natural yogurt 50 g grated Parmesan cheese. Beat together the topping mixture and spoon the mixture over the moussaka. Sprinkle with parmesan cheese and bake in oven 270F for about 3...