MOUSSAKA-STUFFED EGGPLANTS
Preparation time 45 mins
Cooking time 45 mins
Serves 6
4 medium eggplants (375g each)
½cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1 medium onion, finely chopped
2 cloves garlic, crushed
¼tsp ground allspice
½tsp ground cinnamon
500g lamb mince
400g can diced tomatoes
2 Tbsp tomato paste
⅓cup finely chopped flat-leaf parsley leaves, plus extra sprigs, to serve
⅔cup grated mozzarella
Steamed broccolini, to serve
TOPPING
1 cup Greek yoghurt
250g firm ricotta
Pinch ground nutmeg
1 free-range egg, lightly beaten
BABA GHANOUSH
2 Tbsp tahini
1 clove garlic, crushed
½tsp ground cumin
2 Tbsp lemon juice
1 Tbsp chopped flat-leaf parsley leaves
Preheat oven to 180°C fan-forced (200°C conventional). Halve eggplants lengthways. Scoop out flesh, leaving a 1cm border. Finely chop flesh and put half in a bowl, add 1 tablespoon of the oil, season and toss to coat. Put on a lined oven tray. Brush eggplant halves with 2 tablespoons of
