Eggplant Moussaka | RICARDO

Ingredients

• 2 large eggplants
• ¼ cup (60 ml) olive oil
• Salt and pepper
• 1 ½ lb (675 g) lean ground lamb (or lean ground beef)
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 small tomato, diced
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tbsp (15 ml) white wine vinegar
• ½ cup (63 g) bread crumbs
• 3 tbsp (42 g) butter
• ¼ cup (18 g) grated Parmigiano-Reggiano cheese
• ½ cup (125 ml) plain yogurt
• 1 tsp (5 ml) lemon juice
• 1 tbsp chopped fresh mint