Deconstructed beef moussaka with aubergine, red pepper and yoghurt dressing
50g Onion, diced
2 Garlic cloves, finely chopped
300g Beef mince
2 Tomatoes, de-seeded and diced
200ml Beef stock, diluted with boiled water
8g Parsley, finely chopped
200g Aubergine, thinly sliced lengthways
1 Red pepper, de-seeded and quartered
100ml Greek yoghurt
Olive oil and cooking oil
Salt and pepper
- Heat oven to 200 degrees and boil kettle. Prep your ingredients as listed and dilute stock granules with boiled water from the kettle. Prepare a greased or tinfoil lined baking tray.
- Place peppers and aubergine slices on baking tray. Drizzle generously with olive oil and season well. Toss well, until evenly coated. Place in the oven for 18-25 minutes, until both vegetables are cooked through and turning golden. Keep checking that they are not catching and give them a shift every so often.
- Heat a saucepan with a drizzle of cooking oil over a medium-high heat. When hot, add the beef mince and cinnamon. Allow the beef mince to brown for 3-5 minutes, breaking it up with your cooking utensil as it cooks. When golden, turn down the heat slightly and add onion and garlic. Cook for a further 3-5 minutes until the onion has softened. Stir occasionally.
- Add tomato and beef stock. Simmer until the liquid has reduced by two thirds, about 6-8 minutes, stirring occasionally. Remove from heat, stir in a third of parsley and season to taste.
- Mix yoghurt with the remainder of your parsley and season to taste.
- Remove the aubergines and peppers from the oven when ready. To serve: construct a stack by placing some aubergine and red pepper at the base, then top with a spoon of mince. Repeat this process until the ingredients are finished, finishing with yoghurt.