Moussaka Stack With Lemon-Yogurt Dressing - cooking recipe

Ingredients

1 None onion, finely chopped
2 cloves garlic, crushed
1 cup plus 2 tbsp beef stock
12 oz lean ground beef
2 None tomatoes, coarsely chopped
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh basil
2 medium eggplant
2 None red peppers, quartered and seeded
1/2 cup plain yogurt
1 tbsp finely grated lemon peel
2 tbsp lemon juice
1 cup baby arugula leaves

Preparation

Cook onion, garlic and 2 tbsp of the stock in large skillet until onion softens. Add ground beef, tomato and spices; cook, stirring, until beef is browned. Add remaining 1 cup stock; bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins or until liquid is absorbed. Remove from heat; stir in herbs.
Meanwhile, slice each eggplant lengthwise into 6 slices; discard two outside pieces. Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook eggplant and red pepper until browned and tender.
Combine yogurt, lemon peel and juice in small bowl. Stack beef mixture, eggplant, red pepper and arugula on serving plates. Drizzle with dressing.