Turkey And Eggplant Moussaka

Turkey And Eggplant Moussaka
Servings: 6 Prep 35 mins Bake 375°F 40 mins to 50 mins Cook 25 mins Stand 30 mins


  • 2 pounds eggplant, peeled and cut into 1/2-inch-thick rounds
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil
  • 1 1/4 pounds ground turkey
  • 1 medium-size onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • large pinch ground hot red pepper (cayenne)
  • 1 can (28 ounces) plum tomatoes, drained and coarsely chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons raisins
  • 2 tablespoons pine nuts
  • 1 1/2 cups plain yogurt
  • 2 eggs
  • 1/4 pound shredded kasseri, provolone or Havarti cheese (about 1 cup)

Make It

1. Sprinkle eggplant rounds on both sides with salt. Place in colander set over large bowl; let drain at least 30 minutes or up to 2 hours. Rinse eggplant well under cold water to remove salt; drain slices; pat dry with toweling.

2. Heat 1 tablespoon oil in large skillet over high heat. Add turkey; cook, breaking up with wooden spoon, until no longer pink, 4 to 6 minutes. Lower heat to medium-high. Add onion and garlic; cook until onion is softened, about 5 minutes.

3. Stir in oregano, cinnamon, black pepper and red pepper; cook, stirring occasionally, for 1 minute.

4. Stir in the tomatoes and tomato paste until well blended; cook until tomatoes reduce to thick glaze coating the turkey, 5 to 8 minutes. Stir in the raisins, pine nuts and remaining salt. Remove the skillet and set aside.

5. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the eggplant slices; cook on both sides until soft and lightly golden, about 5 minutes total. Remove cooked eggplant slices to plate. Repeat with the remaining oil and eggplant slices.

6. Stir together the yogurt, eggs and cheese in a small bowl until well blended.

7. Heat oven to 375 degrees F. Lightly oil 13 x 9 x 2-inch baking dish. Arrange half the eggplant slices over bottom of baking dish. Top with turkey mixture, spreading evenly; cover with remaining eggplant. Pour yogurt mixture over the top, spreading evenly.

8. Bake in 375 degree F oven or until top is golden brown and bubbly, 40 to 50 minutes. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 407, Fat, total (g): 24, chol. (mg): 152, sat. fat (g): 7, carb. (g): 21, pro. (g): 29, sodium (mg): 628, Percent Daily Values are based on a 2,000 calorie diet.