Moussaka Libanaise

Method

1. Slice the eggplant into rounds approximately 1 cm thick and pan-fry them in a hot skillet over medium-high heat for about 4 minutes per side until golden and tender, then set aside.
2. In the same skillet over medium heat, cook the ground meat for 8 to 10 minutes, breaking it apart, until fully browned and any liquid has evaporated.
3. Stir in the cinnamon and diced tomatoes, then simmer the mixture for 10 minutes until the tomatoes have broken down and the sauce has thickened.
4. Meanwhile, toast the pine nuts in a dry pan over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant, then remove from heat.
5. Layer the cooked eggplant slices in a baking dish, spoon the spiced meat and tomato mixture evenly over the top, and bake in a preheated oven at 190°C for 15 minutes.
6. Remove the moussaka from the oven, drizzle the yogurt sauce over the surface, and finish with the toasted pine nuts before serving.