Speedy Lamb Moussaka

Meat
35 Min
pretty easy
4 People
Rating starstarstarstarstar
A family favourite with all the short cuts! Golden roasted eggplant with a classic lamb and vegetable sauce with a side of fresh balsamic dressed mesclun leaves.
1. Set oven to 220ºC. 
Slice eggplant into thin rounds or crescents. Toss with 2 tbsp oil, salt and pepper on a lined oven tray. Roast for 20-25 minutes until golden and cooked through.

2. Heat frypan over medium-high heat with 1 tbsp oil. Dice onion and carrot. Add to pan as you go. Cook for 5 minutes until softened. Dice tomatoes and capsicum. Add to pan.

3. Add lamb mince, 2 tsp all spice and 3 tbsp tomato paste to pan. Cook for 5 minutes until browned. Crumble in stock cube and pour in 1 cup water. Simmer for 10 minutes. Season to taste with salt and pepper.

4. Place mesclun leaves in a serving bowl. Drizzle over balsamic dressing and toss to coat.

5. Spoon a layer of sauce in a serving dish. Cover with a layer of eggplant. Repeat with remaining sauce and eggplant. Roughly chop parsley and scatter over top. Drizzle with olive oil.

6. Serve moussaka at the table with side salad.
Eggplant 1
Brown onion 1
Carrot 1
Tomatoes 3
Green capsicum 1
Lamb mince 600g
Mesclun leaves 1 bag (200g)
Balsamic dressing 2 sachets
Parsley 1/2 packet *

* Ingredient also used in another recipe

From your pantry:
oil (for cooking + olive), salt, pepper, all spice, tomato paste, stock cube (1)

Notes:
You can also add some cheese of choice on top of the moussaka and return to the oven for 5 minutes until it melts.
No lamb option - lamb mince is replaced with chicken mince.