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Recipe for Moussaka with turkey

Ingredients:
  • Yoghurt - 2 cups (fat-free)
  • Turkeys - 450 Grams
  • Yellow onions - 1 Piece
  • Clove garlic - 1 piece
  • Cinnamon - 1 teaspoon
  • Salt - 1 teaspoon
  • Nutmeg - 1/4 teaspoons
  • Freshly ground pepper - 1/4 teaspoonfuls
  • Tomatoes - 900 Grams (large-sliced)
  • Tomato paste - 1/4 Glass
  • Fresh oregano - 1/4 cup
  • Fresh parsley - 1/2 cup
  • Aubergine - 2 pieces (900 g)
  • Parmesan cheese - 1/4 Cups
  • Egg - 1 piece
  • Egg white - 1 piece
Instructions

1. Place yogurt in gauze over the sieve for 2 hours or at night until thickened. 2. Fry the turkey in a medium saucepan over medium heat, until brown, about 6 minutes. Put in a bowl. Add the onions, garlic, cinnamon, salt, nutmeg and pepper into a saucepan, fry until the onion is clear, about 10 minutes. Return the turkey to the pan with tomatoes, tomato paste and oregano. Bring to a boil, reduce the heat to low, simmer until the sauce thickens, about 1 hour. Remove from heat, mix with parsley, set aside. 3. Preheat the oven. Slice the eggplant slices. Sprinkle salt on both sides. Put in a colander over a bowl, let stand for 1 hour. Rinse each slice under cold running water. Put on paper towels and allow to dry. Put the dry slices on a baking sheet, sprinkle with olive oil. Bake until brown, about 2 minutes. Turn over and fry until brown on the other side, about 2 minutes. Repeat with the remaining eggplant. 4. Put the yogurt in a small bowl. Add parmesan and eggs. Beat together with a fork, set aside. Preheat the oven to 200 degrees. Put a layer of aubergines in the baking dish. Then put half the sauce with the turkey. Cover and a half then again the eggplant and the remaining sauce. Top with a yoghurt mixture. Bake until the tip begins to brown, about 30 minutes. Allow to cool for about 10 minutes. Cut into squares and serve.

Servings: 6

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