Moussaka stack with lemon-yoghurt dressing

Like a deconstructed version of the classic Greek dish, these moussaka stacks with lemon-yoghurt dressing are lighter than the original, and just as tasty.

  • 30 mins cooking
  • Serves 4
  • Print


Moussaka stack with lemon-yoghurt dressing
  • 1 brown onion (150g), chopped finely
  • 2 cloves garlic, crushed
  • 2 tablespoon beef stock
  • 350 gram lean beef mince
  • 2 tomatoes (300g),chopped coarsely
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (250ml) beef stock, extra
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup coarsely chopped fresh basil
  • 2 eggplants (600g)
  • 2 red capsicums (300g), quartered
  • 1/2 cup (140g) skim-milk natural yoghurt
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoon lemon juice
  • 40 gram baby rocket leaves


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.

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