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Gallery Moussaka Credit: David Sawyer Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 cups plain nonfat yogurt 1 pound ground turkey 1 yellow onion, cut into 1/4-inch dice 1 clove garlic, minced 1 teaspoon ground cinnamon 1 teaspoon coarse salt, plus more for eggplant 1/4 teaspoon ground nutmeg 1/4 teaspoon freshly ground pepper One 28-ounce can whole peeled tomatoes, coarsely chopped 1/4 cup tomato paste 1/4 cup chopped fresh oregano 1/2 cup chopped fresh flat-leaf parsley 2 medium eggplants (about 2 pounds) 1/4 cup (1 ounce) grated Parmesan cheese 1 large egg, plus 1 large egg white Olive-oil, cooking spray

Gallery Moussaka Credit: David Sawyer

Recipe Summary Servings: 6

Moussaka      Credit: David Sawyer

Moussaka

Credit: David Sawyer

Moussaka

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 cups plain nonfat yogurt 1 pound ground turkey 1 yellow onion, cut into 1/4-inch dice 1 clove garlic, minced 1 teaspoon ground cinnamon 1 teaspoon coarse salt, plus more for eggplant 1/4 teaspoon ground nutmeg 1/4 teaspoon freshly ground pepper One 28-ounce can whole peeled tomatoes, coarsely chopped 1/4 cup tomato paste 1/4 cup chopped fresh oregano 1/2 cup chopped fresh flat-leaf parsley 2 medium eggplants (about 2 pounds) 1/4 cup (1 ounce) grated Parmesan cheese 1 large egg, plus 1 large egg white Olive-oil, cooking spray

Directions

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

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)

 Add Rating & Review     62 Ratings   5 star values:        11    4 star values:        11    3 star values:        23    2 star values:        13    1 star values:        4

Reviews (3)

Add Rating & Review     62 Ratings   5 star values:        11    4 star values:        11    3 star values:        23    2 star values:        13    1 star values:        4

Add Rating & Review

62 Ratings 5 star values: 11 4 star values: 11 3 star values: 23 2 star values: 13 1 star values: 4

62 Ratings 5 star values: 11 4 star values: 11 3 star values: 23 2 star values: 13 1 star values: 4

62 Ratings 5 star values: 11 4 star values: 11 3 star values: 23 2 star values: 13 1 star values: 4

  • 5 star values: 11 4 star values: 11 3 star values: 23 2 star values: 13 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       01/04/2013   So good! All the leftovers got eaten, too!  

Martha Stewart Member     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.  

Martha Stewart Member     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 : )

    Martha Stewart Member

    Rating: 5 stars 01/04/2013

So good! All the leftovers got eaten, too!

Rating: 5 stars

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

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 : )

All Reviews for Moussaka

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Moussaka

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest