Moussaka
A spicy Moussaka made with thick slices of summer eggplant, a meaty layer of ground turkey, red lentils, tomatoes, zucchini and carrots, topped with sliced potatoes and a cheesy yogurt and basil topping, and flavored with saffron, red wine, cinnamon and fresh turmeric.
Servings Prep Time
12-16servings 20minutes
Cook Time Passive Time
1 1/2hours 15-20minutes
Servings Prep Time
12-16servings 20minutes
Cook Time Passive Time
1 1/2hours 15-20minutes
Ingredients
Eggplant Slices
Meat Layer
Cheesy Yogurt and Basil Topping
Potatoes
Instructions
Eggplant Slices
  1. Slice eggplants and sprinkle liberally with salt. Place in a colander for at least half an hour, allowing water to drain away.
  2. Rinse extra salt from eggplant. Drizzle with olive oil and layer on a baking sheet.
  3. Broil eggplant under broiler until they are starting to brown and blacken slightly.
  4. Remove from the heat and set aside until needed during Moussaka assembly.
Meat Layer
  1. Add olive oil to a large skillet and heat over medium heat.
  2. Cook onion until soft before adding ground turkey, zucchini and carrots. Cook turkey through. Add red lentils and tomatoes.
  3. Toss in the garlic, turmeric and all spices, cooking until fragrant.
  4. Pour in the red wine and simmer for 2 to 3 minutes. Season with salt and pepper. Remove from the heat and set aside until needed for assembly.
Cheesy Yogurt and Basil Topping
  1. Lightly beat eggs in a large bowl.
  2. Pour in yogurt, cheeses, fresh ground black pepper and flour. Beat well. Store in the fridge until needed for assembly.
Moussaka Assembly
  1. Lightly oil a 9″ x 13″ casserole dish. Preheat oven to 350 F.
  2. Arrange cooked eggplant slices evenly in the bottom of the casserole dish.
  3. Cover eggplant with meat layer and top with potato slices.
  4. Top potatoes with Cheesy Yogurt and Basil Topping.
  5. Bake Moussaka for 45 to 50 minutes until bubbly and top is golden brown.
  6. Remove from the oven and allow Moussaka to rest for 15 to 20 minutes before serving.
Recipe Notes