Turkey Moussaka

Yield: 8-10 servings

Time: 20 minute prep, cook about 2 hours

Moussaka is one of my favorite Greek dishes. It’s like a casserole of roasted eggplant and ground beef with a thick layer of cheesy béchamel sauce. My take on moussaka is a healthier version that uses ground turkey, Chinese eggplant, potatoes and a very thin layer of a light béchamel. It is just as hearty and satisfying as a traditional moussaka without the extra guilt!

Filling Ingredients:

• 1 Chinese eggplant

• 2 large white potatoes

• Kosher salt

• Freshly ground pepper

• Olive oil

• 1 lb. ground turkey

• 1/2 yellow onion

• Garlic

• Tomato paste

• Dried oregano

• Cinnamon

• Ground ginger

• Dry red wine

• Red wine vinegar

• Fresh parsley, finely chopped

Béchamel Ingredients:

• 2 cups 2% milk

• 1/4 cup all-purpose flour

• Ground nutmeg

• Kosher salt

• 1 cup parmesan, grated

Directions

Step One:

Preheat oven to 400º.

Step Two:

Cube eggplant and potatoes into 1/2 inch pieces. Place on separate baking sheets and coat thoroughly with olive oil. Season to taste with salt and pepper. Roast for 30-40 minutes or until just tender. Set aside.

Step Three:

In a small bowl, combine equal parts oregano, ginger, and cinnamon. You should have about 1 tablespoon total. Finely dice onion and garlic.

Step Four:

In a large skillet, heat a few tablespoons of olive oil over medium heat. Sauté onions and garlic until softened, about 5-6 minutes. Toss in spice mixture and toast until fragrant. Add two spoonfuls of tomato paste to onions and garlic, stir thoroughly to combine.

Step Five:

Turn heat to medium-high and add about 1/2 cup of red wine, just enough to deglaze the pan. Shake in a few dashes of red wine vinegar and bring mixture to a boil. Lower to a simmer and reduce by half.

Step Six:

Add ground turkey to reduction and cook until fully browned. Season to taste with salt and pepper.

Step Seven:

Place roasted veggies in the bottom of a greased casserole dish. Top with ground turkey in an even layer. Set aside.

Step Eight:

In a medium skillet, gently warm milk over low heat. Add flour and raise heat to medium-low. Whisking constantly, heat béchamel until flour has dissolved and mixture comes to a boil. Continue to heat until mixture thickens and can coat the back of a spoon- about 10 minutes. Whisk in a pinch of nutmeg, parmesan, and a couple tablespoons of parsley. Season to taste with salt.

Step Nine:

Pour béchamel over ground turkey and level out with a spatula. Bake uncovered at 400º for 30-45 minutes. Béchamel should slightly puff and brown on the top. Sprinkle with more chopped parsley and serve.