Help us reduce food waste by picking up some warped eggplants. Without a little bit of warping over here and little bit of weird over there, the world would be a very boring place.Perfect for grilling and baking. Try them in this deliciously imperfect vegetarian moussaka and bring the taste of Greece to the family dinner table.

Ingredients

• 2 imperfect eggplants
• 1 cup du puy lentils
• 2 tins of tomato pulp
• 2 tablespoon cumin seed - ground
• 1 tablespoon coriander seed - ground
• 1 onion diced
• 1 garlic diced
• Olive oil
• 1 cup Parmesan cheese
• 1 cinnamon quill
• 50g butter
• 50g flour
• 500mL milk

Method

1. Make tomato sauce by cooking onion and garlic with ground spices in olive oil until soft and translucent. Add 2 tins of tomato pulp, salt and pepper. Simmer for 30 minutes
2. Slice eggplant lengthwise and shallow fry until golden and tender. Set aside in paper towel.
3. Simmer lentils in water until tender (15mins). Drain and add to tomato sauce.
4. Bring milk to the boil with cinnamon. Fry butter and flour until it forms a paste and pour over milk infusion whisk vigorously until smooth (zero lumps) and make sure you boil, then simmer for ten minutes. Always stirring to prevent the base from burning.
5. Now layer your favourite oven proof dish. Eggplant, lentils, flour mix and tomato mix on top, then grated Parmesan cheese.
6. Bake at 200C for 12-15 minutes to create golden top. Serves 4.

Recipe by Alex Kearns.