Turkey Moussaka
Essential Ingredient:
Turkey Mince
400g turkey mince

400g chopped tinned tomatoes or passata

300g Greek yogurt

2 eggs

1 onion

1 aubergine

1 large potato, or 3-4 smaller ones

2 cloves garlic, crushed

25 gr grated cheddar

Healthy squeeze of tomato puree

A pinch of ground cinnamon

A pinch of mixed herbs

1 stock cube

Olive oil for frying

To serve:
Serve with garlic bread, salad and chips.
Recipe from Squeaky Baby.
Using turkey in moussaka is less fatty than the
traditional lamb mince, and tastes great.
  1. Preheat oven to 200c, 400f or Gas Mark 6.
  2. Dice onion as fine as you can
  3. Fry the onion & turkey mince in a saucepan until browned
  4. Add the tomatoes, crushed garlic, tomato puree, cinnamon, herbs & stock cube.
  5. Stir & cover, and leave to simmer
  6. Slice the aubergine into 1cm rounds
  7. Brush with a small amount of olive oil & fry gently in batches until coloured up & a bit floppy.
  8. Set aside on a plate with a piece of kitchen roll to absorb any excess oil
  9. Peel potatoes, slice into 1cm slices & parboil, or cook in the microwave for about 2 mins
  10. Place a layer of aubergine in the bottom of a large, ovenproof dish. Cover with half the meat & tomato mix. Cover this with all the potato slices, then the other half of the meat & tomato mix, and finish off with the remaining aubergine
  11. Whisk the eggs and yogurt together until smooth
  12. Pour over the top of the meat & aubergine dish, trying to make sure it's all covered
  13. Top with the grated cheddar
  14. Bake in the oven for 30-35 minutes, or until golden brown.
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