Lean Moussaka
While traditional Moussaka is made with beef or lamb, this no-red meat version utilizes lean ground turkey. The dish is completed with a light yogurt topping, rather than a heavy, cream-based crust.
Ingredients:
2 tablespoons olive oil
1 pound lean ground turkey
1 cup diced onion
3 cloves garlic, minced
1 teaspoon salt, plus extra for eggplant
1 teaspoon cinnamon
½ teaspoon cumin
¼ teaspoon black pepper
1 (28-ounce) can diced tomatoes, in juice
1 tablespoon tomato paste
1 cup chopped fresh parsley
2 medium eggplants
2 cups plain yogurt
½ cup grated Parmesan cheese
1 egg
Directions:
1) Heat oil in a large skillet over medium; add turkey and cook until browned, about 5 minutes, stirring occasionally. Remove turkey from skillet; set aside.
2) Add onion and cook until slightly softened, about 2 minutes, stirring. Add garlic, salt, cinnamon, cumin, and pepper; cook until onion and light golden and soft, about 5 minutes, stirring occasionally. Add reserved turkey, tomatoes, and tomato paste to skillet; cover and bring to a boil. Lower heat to a simmer and cook 45 minutes, stirring occasionally. Add parsley; cook 5 minutes. Set aside.
3) Meanwhile, slice eggplants lengthwise into ½-inch thick slices. Sprinkle both sides liberally with salt; place in a colander over a bowl and drain 45 minutes. Discard drained liquid; rinse slices and pat dry. Set aside.
4) Whisk together yogurt, Parmesan cheese, and egg in a medium bowl. Set aside.
5) Preheat oven to 400°F. Lightly oil an 8-by-8-inch baking dish. Place a layer of eggplant along bottom of the dish. Cover with half of the reserves turkey sauce. Cover with another layer of eggplant; top with remaining half of turkey sauce. Top with another layer of eggplant. Cover entire dish with reserved yogurt mixture.
6) Bake until sauce is bubbling and top is golden, about 30 minutes. Remove from oven; cool 15 minutes, slice, and serve.
