Name: Moussaka stack with lemon-yoghurt dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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-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.

MOUSSAKA STACK WITH LEMON-YOGURT DRESSING

Serves 4

Cook

30M

Ingredients

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

Method

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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