What do we want? Moussaka! When do we want it? Now! But we'll settle for in 30 minutes. It's a short wait for the richly layered flavours of this Greek classic. Velvety eggplant gets grilled over saucy mince and lavished with bechamel and mozzarella for a proper midweek treat.
Preheat overhead grill to high. Slice eggplant into 1cm rounds. Place eggplant, 20ml (1 tablespoon) oil, salt and pepper in a bowl and toss to combine. Arrange on a large baking tray in a single layer. Place under the grill and cook for 8–10 minutes or until golden brown and soft. While eggplant is cooking, continue with step 2.
Peel and crush garlic. Peel and thinly slice eschalot. Coarsely grate carrot. Pick oregano leaves from their stems.
Heat 1 teaspoon oil in a frypan over medium-high heat. Add garlic, eschalot and carrot and cook, stirring, for 2–3 minutes or until softened. Add mince, salt and pepper and cook, breaking up with a wooden spoon, for 5 minutes or until browned.
Add tomato paste to pan and cook for 30 seconds. Add tinned tomato, bay leaf, 40ml (2 tablespoons) water, ¼ teaspoon salt and 1 teaspoon vinegar and bring to a simmer. Cook for 2–3 minutes or until sauce has reduced slightly. Stir through oregano.
Remove pan from heat. Top with eggplant slices in an even layer. Spoon over bechamel sauce and smooth top. Sprinkle with mozzarella. Place under grill for 3–4 minutes or until golden brown.
Whisk remaining oil and remaining vinegar in a bowl large enough to fit salad and season with salt and pepper. Add salad leaves and toss to coat. Spoon moussaka onto plates and serve with salad.