1. Cook onion, garlic and beef stock in a medium frying pan until onion softens. Add beef, tomato and spices; cook, stirring, until beef is browned. Add extra stock; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid is absorbed. Remove from heat, stir in herbs. 2. Meanwhile, slice eggplant lengthways into 6 slices; discard the 2 outside pieces. Cook eggplant and capsicum on heated grill plate until browned and tender. 3. Combine yogurt, rind, and juice in a small jug. 4. Stack beef mixture, eggplant, capsicum and rocket on plates; drizzle with the yogurt mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
