Mushroom Moussaka

Preheat a fan-forced oven to 220°C. Line a baking tray large enough to fit the eggplant halves with baking paper. Drizzle both sizes of the eggplants with 40mL of olive oil, season and place cut side down on the prepared baking tray.

Slice the top eighth of the garlic bulbs off, revealing the cloves. Place on a foil sheet, season with salt and drizzle with 20mL of the olive oil. Wrap in the foil and add to the baking tray. Roast for 20 minutes, or until the garlic cloves & eggplant flesh are soft.

Meanwhile, roughly chop the Portobello mushrooms into chunks, then pulse in a food processor, until the mushrooms are chopped into small pieces – reminiscent of “mince”.

Unwrap the garlic, and when cool enough to handle, squeeze the cloves out of the bulbs. Mash with a fork.

5. Heat remaining 40mL of olive oil in a large frying pan. Add the chopped Portobello mushrooms to cook, stirring often, until the mushrooms soften and release liquid, about 6 minutes. Add the cinnamon & cumin, along with half of the roasted garlic and sliced button mushrooms. Cook for a further 6 minutes, or until softened.

Add the tomato paste & water, cooking & stirring until the liquid reduces again.

Combine the remaining garlic with the yoghurt in a small bowl.

Serve the eggplants topped with mushroom mince, garlic yoghurt, smoked paprika, fresh mint leaves & rocket.