Soak cashews in very hot water for 30 mins.

ROASTED GARLIC: Heat oven to 200C.

Slice off the very top of the head of garlic and set on a piece of foil.

Drizzle the top with oil and salt and wrap to conceal.

Roast for 45 mins, or until the cloves are tender, fragrant, and light golden brown.

EGGPLANT: Slice eggplant vertically, 1/4 inch thick.

Salt slices on both sides and add to a colander set over a bowl (to catch moisture).

Let rest for 30 minutes to draw out moisture and reduce bitterness.

Rinse and press between 2 clean towels to pat dry.

Transfer to trays lined with baking paper and brush both sides with olive oil.

Bake at 200C for 15-20 minutes or until slightly golden brown.

BECHAMEL: Drain and rinse the soaked cashews.

Add to a small blender along with roasted garlic bulb, olive oil, water, salt, and nutmeg.

Blend on high until creamy and smooth. Set aside.

LENTIL FILLING: Heat a large skillet over medium heat.

Once hot, add oil and onions and sauté until golden brown ~5 mins.

Add garlic, sauté for 3-4 mins.

Add lentils and crushed tomatoes. Season with salt and pepper, oregano, and nutmeg.

Simmer for 15 minutes, uncovered.

ASSEMBLE: To an 8×8 dish, add 1/3 of the eggplant slices, then top with 1/2 of the lentil mixture and spread into an even layer.

Top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant.

Pour over the bechamel and smooth into an even layer.

Bake at 200C for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.

Let cool for 10 minutes before serving.

Sprinkle with fresh Parsley