Wednesday, March 13, 2019

Turkey and Veggie Moussaka


Moussaka is an eggplant or potato-based dish, often including ground meat, popular in the Mediterranean regions. I love it's unique flavor! I decided to add extra veggies and use ground turkey instead of lamb to really bulk up the nutrition value. This is definitely a meal on it's own, but it would be great with crusty bread and salad on the side. Pair this dish with a glass of bold red wine.


1. Preheat oven to 350. Coat a 13x9 baking dish lightly with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and cook until browned, about 5 minutes. Transfer to a bowl.
3. Add the remaining tablespoon of olive oil to the pan and add the veggies. Cook until slightly softened, about 5 minutes longer. Add white wine and cook for 2 minutes. Add the remaining filling ingredients as well as the cooked turkey and stir to combine. Place turkey mixture in the prepared baking dish.





4. Place the topping ingredients in a food processor or blender and process until smooth. Pour evenly over the turkey mixture. Bake for 1 hour.



5. Let the casserole sit for 5 minutes. Cut into squares and garnish with more parsley.



Turkey and Veggie Moussaka 
Serves 8-10

All you need:
2 tablespoons olive oil, divided
1 pound lean ground turkey
1 yellow onion, diced
2 garlic cloves, minced
1 small eggplant, diced
1 large (or 2 small) zucchinis, diced
1 large Yukon gold potato, diced
1/3 cup white wine
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground cinnamon
2 (14.5 oz.) cans diced tomatoes, drained
2 tablespoons tomato paste
1 small bunch flat-leaf parsley, chopped (plus more for garnish)
Juice of 1 lemon

Topping
1 cup plain Greek yogurt
3 eggs
1/2 cup whole milk ricotta cheese
2 oz. crumbled feta cheese
1/4 cup grated parmesan cheese

All you do:
1. Preheat oven to 350. Coat a 13x9 baking dish lightly with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and cook until browned, about 5 minutes. Transfer to a bowl.
3. Add the remaining tablespoon of olive oil to the pan and add the veggies. Cook until slightly softened, about 5 minutes longer. Add white wine and cook for 2 minutes. Add the remaining filling ingredients as well as the cooked turkey and stir to combine. Place turkey mixture in the prepared baking dish.
4. Place the topping ingredients in a food processor or blender and process until smooth. Pour evenly over the turkey mixture. Bake for 1 hour.
5. Let the casserole sit for 5 minutes. Cut into squares and garnish with more parsley.

No comments:

Post a Comment