Moussaka stack with lemon-yogurt dressing
1.Cook onion, garlic and the stock in medium frying pan until onion softens. Add mince, tomato and spices; cook, stirring, until beef is browned. Add extra stock; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid is absorbed. Remove from heat; stir in herbs.
2.Meanwhile, slice each eggplant lengthways into 6 slices; discard two outside pieces. Cook eggplant and capsicum on heated grill plate (or grill or barbecue) until browned and tender.
3.Combine yogurt, rind and juice in small jug.
4.Stack beef mixture, eggplant, capsicum and rocket on serving plates; drizzle with dressing.