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.
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Sabrina Godoy
[email protected]This moussaka was a lot of work to make, and I wasn't really impressed with the end result. I think I'll stick to my old recipe.
Gebeyaw Tafere
[email protected]I found this moussaka to be a bit bland. I think it could have used more seasoning.
Cynthia Coke
[email protected]This moussaka was a little too oily for my taste. I think I would have preferred it if the eggplant had been grilled instead of fried.
Shuzon vai Vip
[email protected]I made this moussaka for my Greek grandmother, and she gave it her seal of approval! She said it was the best moussaka she had ever eaten. I'm so happy I found this recipe.
Aness khan
[email protected]This moussaka was a bit of a project to make, but it was totally worth it. The end result was a stunning and delicious dish that wowed my guests. I highly recommend it for a special occasion.
Alashia Lewis
[email protected]I've tried many moussaka recipes over the years, but this one is by far the best. The lamb is so tender and flavorful, and the eggplant is perfectly cooked. The béchamel sauce is also divine. This dish is a must-try for any moussaka lover!
M me
[email protected]This was my first time making moussaka, and I'm so glad I chose this recipe. It was surprisingly easy to make, and the results were amazing. The moussaka was flavorful, moist, and cheesy. I will definitely be making this again!
Jesse Turner
[email protected]I love that this moussaka recipe uses both eggplant and potatoes. It gives the dish a wonderful depth of flavor and texture. The béchamel sauce is also a nice touch, adding a creamy richness to the dish.
Hima Karki
[email protected]Five stars! This moussaka is a true crowd-pleaser. I've made it for potlucks, dinner parties, and even a work event, and it's always a hit. The combination of eggplant, potatoes, and meat is simply irresistible.
Faisal Lasahri
[email protected]I'm not much of a cook, but this moussaka recipe was easy to follow and turned out great! The end result was a delicious and impressive dish that I was proud to serve to my guests.
Jay Rogers
[email protected]This moussaka was absolutely scrumptious! The flavors were perfectly balanced and the texture was spot-on. I especially loved the crispy top layer. It was a hit with my family and friends, and I'll definitely be making it again.