I am a major lover of Greek comfort food and moussaka takes the top spot.
I wanted to make the traditional version a bit healthier, so I added cauliflower to the béchamel and used ground turkey instead of beef or lamb.
This recipe will make 4 servings.
- 1 lb ground turkey
- 1 large eggplant
- 1 yellow onion
- 3 cloves of garlic
- 1/4 cup tomato sauce
- 1 tsp olive oil
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp dried parsley
- salt and pepper to taste
- 1 cup milk
- 1/2 head cauliflower
- 2 cloves garlic
- 2 eggs
Preheat oven to 350 F.
Slice eggplant lengthwise and place on baking tray. Salt both sides and roast for 30 minutes.
Dice onions and garlic and fry up with olive oil in pan over medium heat. Add turkey and brown. Throw in tomato sauce and spices. Set aside when cooked through.
In a sauce pan, simmer milk with chopped garlic and cauliflower until florets are soft. Using an immersion blender, puree until smooth. The cauliflower does make the texture of the béchamel a bit mealy, but also heartier.
Once the béchamel has cooled a bit, pour back into saucepan and whisk in eggs.
Assemble moussaka: layer of eggplant, ground turkey, béchamel and repeat.
Bake for 30 min.
(Top with cheese of your choice)