An eggplant moussaka recipe? Yes please! These Moussaka stacks are sure to be a hit.
Serves66
Cook time20 mins20 minutes
Prep time20 mins20 minutes
Ingredients
¼ cup (60ml) olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
500g Coles Australian Extra Lean Beef Mince
400g Coles Italian Crushed Tomatoes with Basil & Oregano
18 x 1cm-thick slices eggplant
⅓ cup (80g) Greek-style yoghurt
1 tbs lemon juice
⅓ cup (25g) finely grated parmesan
60g baby spinach leaves
½ cup (50g) Coles Shredded Mozzarella
Mixed salad leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 2 tsp of the oil in a frying pan over medium heat. Cook onion for 5 mins or until softened. Add garlic and cook for 1 min. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add tomato and cook for 5 mins or until most of the liquid has evaporated.
Step 2
Meanwhile, toss eggplant in remaining oil. Heat a barbecue grill or chargrill on medium. Cook eggplant, in batches, for 3 mins each side or until cooked through. Combine yoghurt, lemon juice and parmesan in a jug. Season.
Step 3
Preheat grill on high. Place 6 pieces of eggplant on a baking tray lined with foil. Top with half the mince mixture, then half the spinach and half the yoghurt mixture. Continue layering with remaining eggplant, mince mixture, spinach and yoghurt, finishing with eggplant. Top with mozzarella. Cook under grill for 2 mins or until mozzarella melts and the stacks are warmed through. Serve with mixed salad leaves.
