Preheat your oven to 220°C/200°C fan/gas mark 7. 

Trim the aubergine and slice into thin rounds approximately 1cm thick. 

Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the mixed herbs, ground cinnamon and half the garlic. Cook for 1 min.

Add the red split lentils, Worcester sauce, veg stock paste and chopped tomatoes to the pan. 

Stir in the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat to medium and simmer until the lentils are soft, 20-25 mins. 

Stir occasionally to make sure they aren't sticking to the bottom of the pan. Add a splash of water if it's a litte dry.

While the tomato sauce cooks, pop the aubergine slices onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until soft and golden, 15-20 mins. Turn halfway through. 

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up.

Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.

When the tomato sauce is ready, transfer it to an ovenproof dish. Layer over the aubergine slices. Dollop on the creme fraiche, then spread it out evenly across the top and sprinkle over the cheese. Season with pepper.

Switch your oven to grill on high heat and grill your moussaka until the cheese is golden and bubbling, 5-6 mins. 

Remove from the grill, then grill the garlic ciabatta halves until golden and toasted, 2-3 mins - if you have room, grill them at the same time as the moussaka!

When ready, share the veggie moussaka between your bowls and serve with the garlic ciabatta alongside. 

Enjoy!