Ingredients
- * 1 aubergine
- * 300ml 1/2 pint vegetable stock
- * 1 bay leaf
- * 2 tbsp olive oil
- * 1 small onion sliced
- * 1 clove garlic minced
- * 65g 2oz green lentil
- * 112g 4oz mushroom sliced
- * 200g 7oz canned chickpea drained and rinsed
- * 200g 7oz canned chopped tomato
- * 1 tbsp water
- * 1 tsp dried oregano
- * 1 tbsp fresh thyme
- * 1 tbsp tomato puree
- * topping;
- * 1 egg
- * 2 tbsp parmesan cheese grated
- * 1/2 cup greek yogurt
- * 1/4 tsp grated nutmeg
- * salt and pepper to taste
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