1 Kg. - Eggplants
500 gr. - Pardina tentils, cooked
50 ml. - Olive oil
200 gr. - Onion, diced
1 - Garlic clove
100 ml. - Tomato purée
1/2 Tsp. - Cinnamon, powder
1/2 l. - Bechamel sauce
200 gr. - Emmental cheese, ground
Heat oven at 180ºC. Roast the egg-plants. Peel, Coarsely mash with a fork. Set aside.
Heat the olive oil in a pan, sautée the onion, cut in brunoise, until transparent, add garlic, tomato purée and cinnamon, strir the sauce. Add the cooked lentis, keep stiring, season. Simmer for about five minutes.
Prepare a light bechamel sauce.
Butter the ramekins, place a layer of eggplants, then a layer of the lentils mixture, sprinkle some cheese, repeat the three layers and cover with some béchamel sauce and cheese. Grill in the oven until cheese is melted.
Run a knife around the inside of the ramekins and turn the individual mousaka onto a plate.
Tip: Usually the eggplants are fried but this is a lighter version.