Sunday, August 1, 2010


1 eggplant
20 ounces ground turkey
1 onion finely chopped
1 clove of garlic
1 14.5 ounce can of diced tomatoes, drained
1 tablespoon tomato sauce
1/3 cup dry white wine
1 teaspoon cinnamon
Dash of ground allspice

-Cut eggplant into 1-centimeter slices and place in colander over large bowl, sprinkled with generous amount of salt. Let sit for 20 minutes to draw out juices.
-Brown the garlic, onion and turkey until cooked through. Drain any liquid.
-Add tomatoes, tomato sauce, white wine, cinnamon, and allspice. Combine all and simmer for 20 minutes.
- Rinse the eggplant and pat dry. Fry in batches in a pan coated with non-fat cooking spray, a few minutes on each side until soft.
- Add meat mixture to pan and top with eggplant. Depending on size of eggplant, you may want to alternate layers of meat and eggplant, if the eggplant won’t all fit in single layer.

I froze at this point and added the following before I baked it in December:

2 tablespoons butter
1/2 cup flour
2 1/2 cups skim milk
pinch of ground nutmeg
1/3 cup finely grated Parmesan cheese

To make, melt the butter and blend with the flour. Gradually add the milk and whisk, stirring constantly over low heat until the milk starts to boil and thicken. The sauce should be very thick. Remove from the heat, stir in one tablespoon of the Parmesan. Pour over moussaka and top with remaining Parmesan. Bake for about an hour at 350 degrees, or until cheese is golden brown and the moussaka is heated through.

Adapted from moussaka recipes in The Essential Mediterranean Cookbook and a recipe I copied from something I think was called Tasty Low-Fat Recipes. It was a small booklet I bought from Border's.

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