Turkey Moussaka
Indulge in the rich and comforting layers of Turkey Moussaka, a lighter twist on the traditional Mediterranean classic. This recipe combines velvety roasted eggplant, spiced ground turkey, and a luscious Parmesan béchamel sauce, all baked to golden perfection. The fragrant blend of cinnamon, allspice, and oregano infuses the turkey filling with warm, aromatic flavors, while the creamy béchamel adds a luxurious finish to every bite. Perfect for a hearty dinner, this dish is as elegant as it is satisfying. With its wholesome ingredients and irresistible layers, Turkey Moussaka is a surefire way to impress your family and guests. Make it ahead for an easy yet flavorful meal solution!
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Recipe Information
Ingredients
- 3 medium Eggplants
- 4 tablespoons Olive oil
- 500 grams Ground turkey
- 1 large Yellow onion
- 3 medium Garlic cloves
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 1 teaspoons Dried oregano
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 500 milliliters Milk
- 2 large Egg yolks
- 50 grams Grated Parmesan cheese
- 0.25 teaspoons Nutmeg
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants into 1 cm thick rounds. Lay them on a baking sheet lined with parchment paper, brush each side lightly with 2 tablespoons of olive oil, and sprinkle with a pinch of salt. Roast in the oven for 20 minutes, flipping halfway through, until softened and lightly browned. Set aside.
While the eggplants bake, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the ground turkey to the skillet, breaking it up with a spoon as it cooks. Continue cooking for 8-10 minutes, or until the turkey is browned and cooked through.
Stir in the crushed tomatoes, tomato paste, cinnamon, allspice, oregano, salt, and pepper. Simmer the sauce for 15-20 minutes, stirring occasionally, until thickened. Remove from heat and set aside.
To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk while whisking constantly to avoid lumps. Cook the mixture for 5-7 minutes, or until it thickens into a smooth sauce.
Remove the béchamel from heat and stir in the egg yolks, Parmesan cheese, nutmeg, and a pinch of salt. Mix well until smooth.
To assemble, grease a large baking dish. Arrange a layer of roasted eggplant slices on the bottom. Spread half of the turkey mixture on top, followed by another layer of eggplant slices. Add the remaining turkey mixture and finish with a final layer of eggplant slices.
Pour the béchamel sauce evenly over the top layer of eggplant. Use a spatula to smooth the surface.
Bake the moussaka in the preheated oven for 35-40 minutes, or until the top is golden and bubbly.
Allow the moussaka to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 79.1 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1554 mg | 120% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4928 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
