1 medium, finely chopped
2 clove(s), crushed
Lean lamb mince
Ground all spice
4 medium, finely chopped
2 medium, (700g)
Low-fat Greek yoghurt
½ cup(s), torn
- Heat oil in a large non-stick frying pan over medium heat. Cook half the onion, stirring, for 3-4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the lamb and combined spices and cook, stirring, for 5 minutes or until browned. Add the tomato paste, half the tomato and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened.
- Meanwhile, cut each eggplant into six 2cm-thick slices. Heat a chargrill or barbecue on medium-high. Lightly spray both sides of the eggplant with oil. Cook the eggplant, in batches, for 2-3 minutes each side or until lightly charred and tender.
- Combine the yoghurt, hummus and half the lemon juice in a small bowl. Season with salt and pepper. Finely chop 2 tablespoons of the mint. Combine chopped mint, onion and remaining tomato and lemon juice in a small bowl. Season with salt and pepper.
- Place 1 slice eggplant on each serving plate. Top each with ¼ cup of the meat mixture and a few torn mint leaves. Layer with remaining eggplant, meat mixture and torn mint, finishing with a slice of eggplant. Serve the moussaka topped with the yoghurt mixture and the tomato salsa.