Mediterranean Moussaka Stack with Yoghurt

I never liked eggplant when I was little, but have since discovered that it actually is rather great. That and the fact that my daughter is always putting a few in the trolley at the farmers market!   So here's a fairly quick and tasty midweek meal.  We only had coriander, and it works well with the dish. You can use parsley and basil is you have them.

 

Ingredients

 

1 red onion, chopped

1 clove garlic, crushed

3 tablespoons olive oil

300g beef mince

3 tomatoes, chopped

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

salt and pepper

1 cup stock, I used vegetable stock

1 large eggplant, sliced into rounds

1 red pepper, de-seeded and sliced into strips

plain yoghurt to drizzle over

1 lemon

handful of coriander leaves

 

Method

 

1. Heat up 1 tablespoon of olive oil in a non-stick frying pan.

2. Cook the eggplant until browned and tender.

3. Add 1 tablespoon of olive oil to the pan and cook the red pepper until browned and tender. Keep warm.

 

 

4. Add the last tablespoon of olive oil to the pan and cook the onion and garlic until soft.

 

 

5. Add the beef mince, tomato, cinnamon and nutmeg until the beef is browned. Add salt and pepper to taste.

 

 

6. Add the stock and bring to the boil. Reduce the heat and simmer, uncovered, until the liquid is absorbed. Remove from the heat.

7. Stack the eggplant, red pepper and beef mince on plates and drizzle over the plain yoghurt. Top off with the coriander leaves. Serve with a slice of lemon.