1. Set oven to 220ºC. Cut eggplant into 4cm pieces and toss on lined oven tray with 2 tbsp oil, salt and pepper. Roast for 20 minutes until cooked through (see notes).

2. Heat large frypan over medium-high heat. Chop onion and paprika, add to pan as you go. Add beef mince, breaking it up with a spoon. Stir in 3 tsp dried Italian herbs, 1/4 tsp chilli flakes and 2 tbsp tomato paste. Cook stirring for 6-8 minutes.

3. Pour in crushed tomatoes and 1 tbsp balsamic vinegar, 3/4 cup water. Simmer for 10 minutes. Gently stir in cooked eggplant. Season to taste with salt and pepper.

4. Place lavash in oven to toast for 5 minutes until crispy.

5. Chop parsley (reserve some for garnish), halve tomatoes and chop cucumber. Stir through with 2 tbsp yoghurt. Season to taste with salt and pepper.

6. Serve moussaka with side of parsley salad and lavash bread for dipping. Dollop with extra yoghurt if desired.

Notes:
The eggplant is baked to retain it’s form. Otherwise you can also cook it in the same pan as the mince.

Gluten-friendly option: lavash is replaced with GF rolls.

large eggplant 1

red onion 1/2
red paprika 1
beef mince 600g
crushed tomatoes 400g

lavash breads 1 packet

parsley 1 packet
cherry tomatoes 1 punnet
continental cucumber 1

natural yoghurt 1/2 tub (250g)

From your pantry:
oil (for cooking), salt, pepper, dried Italian herbs, chilli flakes, balsamic vinegar, tomato paste