Turkey Moussaka
Description
Perfect with tea and coffee. 1. Place the yogurt in a cheesecloth over a strainer for 2 hours or overnight, until thickened. 2. Cook the turkey in a medium saucepan over medium heat until browned, about 6 minutes. Transfer to a bowl. Add onion, garlic, cinnamon, salt, nutmeg, and pepper to the saucepan; cook until the onion becomes translucent, approximately 10 minutes. Return the turkey to the saucepan along with tomatoes, tomato paste, and oregano. Bring to a boil, reduce heat to low, and simmer until the sauce thickens, about 1 hour. Remove from heat, stir in parsley, and set aside. 3. Preheat the oven. Slice the eggplants into rounds. Sprinkle both sides with salt. Place in a colander over a bowl and let stand for 1 hour. Rinse each slice under cold running water. Place on paper towels and let dry. Arrange the dry slices on a baking sheet and spray with olive oil. Bake until browned, about 2 minutes. Flip and bake until browned on the other side, about 2 minutes. Repeat with the remaining eggplants. 4. Place the yogurt in a small bowl. Add Parmesan and eggs. Whisk together with a fork and set aside. Preheat the oven to 200°C. In a baking dish, place a layer of eggplants. Spread half of the turkey sauce over it. Cover with another layer of eggplants and the remaining sauce. Pour the yogurt mixture on top. Bake until the top begins to brown, about 30 minutes. Let cool for about 10 minutes. Cut into squares and serve. Serve cooled or slightly warm.