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Wednesday, October 13, 2010
Turkey Moussaka with Eggplant
So I'm going for Moussaka, which uses similar ingredients, but the meat is layered with eggplant and potatoes and the dish only contains a little bit of cheese on top, not within the filling, which makes it a bit lighter than a lasagna, which contains, at least some of the time, lots of shredded cheese and ricotta.
So here are the ingredients you will need:
For the filling:
3/4 of a large onion, finely chopped
3 cloves garlic, finely chopped or pressed
250 ml bouillon (vegetable or chicken)
salt, pepper, paprika, thyme and little rosmary
For the layers:
1 large eggplant, cut in slices of about 5mm
1 large baking potatoe, cut in thin slices of about 3 mm
For the topping:
1 glass of Bertolli Alfredo Sauce , it is gluten free!
1/2 cup shredded cheese (Parmesan or Swiss, depending on what you like)
In a skillet, lightly sautee the onion and garlic, then add the ground turkey and cook it until it is almost done, add the tomato paste and the bouillon, then season with the seasoning to taste. Continue to simmer the meat for about 15 minutes so it thickens. Set aside.
In a buttered 9 x 9 inch pan layer some of the potatoe slices to cover the bottom, top it with 1/2 of the meat sauce, put a layer of eggplant slices on top, then add the remaining potatoes, cover with meat sauce and add the last layer of eggplant slices. Cover this layer with your Alfredo sauce and liberally sprinkle with cheese.
Bake in a preheated 180 C/350 F oven for about 45 minutes.
Serve with a nice salad and a glass of red wine if you like.