Meat 
35 Min
very easy 
4 People
A twist on traditional moussaka with roasted eggplant folded through a rich tomato mince sauce and served with lavash bread.
Gluten-friendly option: lavash is replaced with gluten free rolls.
Gluten-friendly option: lavash is replaced with gluten free rolls.
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.
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
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
