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Vegetarian Moussaka
Serves 6
2 large eggplants, cut into 5mm slices
1 brown onion, finely chopped
2 cloves garlic, crushed
400 g mushrooms, chopped
400 g tin brown lentils
700 g tomato passata
2 tsp oregano, dried
0.5 tsp cinnamon
50 g butter
50 g plain flour
500 ml milk
0.5 cup cheddar cheese, grated
1 egg
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