Name: Beef "Moussaka" Bowl with Eggplant, Zucchini, Pepper & Yogurt Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 eggplants; 1 small bunch Italian (flat-leaf) parsley; 1.02 kg lean ground beef; ¾ cup plain Greek yogurt; 3 red bell peppers; 6 tbsp tomato paste; 1 ½ medium yellow onions; 3 medium zucchini squash; black pepper; cinnamon, ground; extra virgin olive oil; garlic powder; mayonnaise; oregano, dried; red wine vinegar; salt

Beef "Moussaka" Bowl with Eggplant, Zucchini, Pepper & Yogurt SauceBeef "Moussaka" Bowl with Eggplant, Zucchini, Pepper & Yogurt Sauce — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 eggplants

1 small bunch Italian (flat-leaf) parsley

1.02 kg lean ground beef

¾ cup plain Greek yogurt

3 red bell peppers

6 tbsp tomato paste

1 ½ medium yellow onions

3 medium zucchini squash

black pepper

cinnamon, ground

extra virgin olive oil

garlic powder

mayonnaise

oregano, dried

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim and halve eggplants lengthwise, then cut crosswise into ½-inch thick half-moons. Place in a large bowl.

Trim and halve zucchini lengthwise, then slice crosswise into ½-inch thick half-moons. Add to the bowl with the eggplant.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl, along with mayo and spices, then stir to combine. Divide veggies between two large baking sheet pans and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until veggies are fork-tender, 18-20 minutes. Remove from oven.

Meanwhile, preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and small dice onions.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, beef, and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Add water and tomato paste to the pot, then stir to combine. Continue to cook, stirring frequently, until sauce is slightly thickened, 3-4 minutes more. Remove from heat and cover to keep warm.

Meanwhile, place yogurt, mayo, vinegar, salt, and pepper in a small bowl. Whisk to combine the sauce and set aside.

Shave parsley leaves off the stems; discard stems and mince the leaves.

When the veggies are done, remove from the oven. Add parsley to the baking sheets and gently stir to combine.

To serve, divide roasted veggies and beef between bowls. Drizzle with yogurt sauce and enjoy!

Open this recipe in Flambette