Aubergine rolls with lentils

Directions

• Using a mandolin or a sharp knife, slice the aubergine lengthways. Season each slice with salt and place them on a colander. Set aside for 20 mins.
• Meanwhile, heat 1 tablespoon of olive oil in a large pan and add all the chopped vegetables. Sauté for 8-10 minutes.
• Add the lentils, tomato sauce, red wine and all the spices ( oregano, bay leaf, cinnamon, salt and pepper).
• Simmer, for 20 minutes.
• Rinse the aubergine with water and pat dry.
• Lay 2 aubergine slices on a work surface slightly overlapping.
• Place 1 tablespoon of the lentil filling onto the side of the aubergine.
• Roll the aubergine up into a sausage. Repeat with the rest of the aubergine and filling.
• Place all the aubergine rolls in a baking dish.
  
• Preheat the oven to 220°C.
• Bechamel sauce
• Heat the oil on a medium-size pot over medium heat.
  
• Add the flour and whisk quickly. Cook for 1 minute and add ¼ of the milk, whisking constantly. Add another ¼ of the milk and keep stirring. Add the rest of the milk, a pinch of salt, pepper and nutmeg, and boil over low heat until the sauce thickens. About 4-5 minutes.
• Top the aubergine rolls with the bechamel sauce and sprinkle with some grated cheese.
• Bake for 5-10 minutes at 220°C or until golden.