MOUSSAKA
Eggplant is layered with a mixture of low-fat ground turkey, tomatoes, onions, garlic, and spices and topped with a light yogurt sauce in our version of moussaka, a Mediterranean classic. Moussaka may be assembled a day in advance and refrigerated; bake for an additional 15 to 20 minutes or until center is hot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 16
Steps:
- Drain yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight.
- Place turkey in a medium saucepan over medium heat; cook until browned, about 6 minutes. Using a slotted spoon, transfer to a medium bowl. Add onion, garlic, cinnamon, salt, nutmeg, and pepper to saucepan; cook until onion is translucent, about 10 minutes. Return turkey to saucepan with tomatoes, tomato paste, and oregano. Bring to a boil; reduce heat to medium low; simmer until sauce has thickened, about 1 hour. Remove from heat; stir in chopped parsley; set aside.
- Preheat broiler. While sauce cooks, cut eggplants into 1/4-inch slices. Sprinkle with salt on both sides. Place in a colander over a bowl; let stand 1 hour to drain. Discard liquid; rinse each slice under cold running water to remove all salt and juice. Place slices on several layers of paper towels; press out water. Lay dry slices on a clean baking sheet; coat with olive-oil spray; broil until browned, about 2 minutes. Turn; coat with olive-oil spray; broil until browned, about 2 minutes more. Repeat until all eggplant slices have been broiled; set cooked eggplant aside.
- Place drained yogurt in a small bowl. Add Parmesan and eggs. Whisk together briskly with a fork; set aside.
- Preheat oven to 400 degrees. Assemble moussaka: Place a layer of eggplant on the bottom of an 8-by-8-inch baking pan. Cover with half the turkey sauce. Place another eggplant layer, then the remaining turkey sauce.Add a final eggplant layer; cover with reserved yogurt mixture. Bake until mixture is bubbling and top starts to brown, about 30 minutes. Transfer to a heat-proof surface; let sit until moussaka cools slightly and firms, about 10 minutes. Cut into squares; serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #casseroles #main-dish #vegetables #greek #oven #european #vegetarian #dietary #equipment
You'll also love
Hashim Ashraf
[email protected]I made this recipe for a party and it was a huge success! Everyone loved it.
Ertugurl trt status
[email protected]This is the best moussaka I've ever had! I'll definitely be making it again and again.
Reem Yehia
[email protected]I'm not a big fan of moussaka, but this recipe was pretty good. I might even make it again someday.
Lehlogonolo Gudlza
[email protected]This recipe is a keeper! It's going to be my go-to moussaka recipe from now on.
Q Gibson
[email protected]Excellent recipe! I would highly recommend this to anyone who loves moussaka.
shahzado pitafi
[email protected]I thought the moussaka was a bit bland. It needed more spices to give it some flavor.
Singh Lakhwinder
[email protected]The moussaka was a bit too salty for my taste, but other than that it was very good.
Precious Obeahon
[email protected]This was my first time making moussaka, and I'm so glad I tried this recipe. It was easier than I thought it would be, and the dish turned out amazing. I'll definitely be making this again.
Md Jakariya
[email protected]I've made moussaka many times before, but this recipe is by far the best. The instructions were clear and easy to follow, and the end result was a delicious and authentic moussaka.
Sohail Butt
[email protected]This moussaka recipe was a hit with my family! The flavors were perfectly balanced and the dish was incredibly rich and satisfying.