Cook onion, garlic and the beef stock in medium frying pan until onion softens. Add beef, tomato & spices; cook, stirring until beef is browned. Add extra stock, bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid is absored. Remove from heat- stir in herbs.
Meanwhile, slice eggplant lengthways into 6 slices; discard the two outside pieces. Cook eggplant and capsicum on heated grill or barbecue until browned and tender.
Combine yogurt, rind and juice in small jug.
Stack beef mixture, eggplant capisicum and rocket on plates; drizzle with yogurt mixture.
Originally Submitted
1/11/2011
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