Eggplant is layered with a mixture of low-fat turkey, tomatoes, onions, garlic, and spices and topped with a light yogurt sauce in our version of moussaka, a Mediterranean classic. Moussaka may be assembled a day in advance and refrigerated; bake for an additional 15 to 20 minutes or until center is hot.Return to Healthy Greek Menu.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight.

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  • Place turkey in a medium saucepan over medium heat; cook until browned, about 6 minutes. Using a slotted spoon, transfer to a medium bowl. Add onion, garlic, cinnamon, salt, nutmeg, and pepper to saucepan; cook until onion is translucent, about 10 minutes. Return turkey to saucepan with tomatoes, tomato paste, and oregano. Bring to a boil; reduce heat to medium low; simmer until sauce has thickened, about 1 hour. Remove from heat; stir in chopped parsley; set aside.

  • Preheat broiler. While sauce cooks, cut eggplants into 1/4-inch slices. Sprinkle with salt on both sides. Place in a colander over a bowl; let stand 1 hour to drain. Discard liquid; rinse each slice under cold running water to remove all salt and juice. Place slices on several layers of paper towels; press out water. Lay dry slices on a clean baking sheet; coat with olive-oil spray; broil until browned, about 2 minutes. Turn; coat with olive-oil spray; broil until browned, about 2 minutes more. Repeat until all eggplant slices have been broiled; set cooked eggplant aside.

  • Place drained yogurt in a small bowl. Add Parmesan and eggs. Whisk together briskly with a fork; set aside.

  • Preheat oven to 400 degrees. Assemble moussaka: Place a layer of eggplant on the bottom of an 8-by-8-inch baking pan. Cover with half the turkey sauce. Place another eggplant layer, then the remaining turkey sauce.Add a final eggplant layer; cover with reserved yogurt mixture. Bake until mixture is bubbling and top starts to brown, about 30 minutes. Transfer to a heat-proof surface; let sit until moussaka cools slightly and firms, about 10 minutes. Cut into squares; serve.

Reviews (3)

62 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 23
  • 2 star values: 13
  • 1 star values: 4
Rating: 5 stars
01/04/2013
So good! All the leftovers got eaten, too!
Rating: Unrated
05/17/2012
While this recipe is a bit time consuming, the result was well worth it. Absolutely delicious and the spices make it so very, very good.
Rating: Unrated
07/31/2011
I have made this recipe a few times and it always turns out great. The flavours of the dish are amazing. It does take some time to make this recipe but I usually make the meat sauce the day before so I'm not in the kitchen too long : )
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