Uncover the Secret Behind the Perfect Turkish Moussaka!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Peel the eggplants in strips, leaving some strips of skin on them and cut them into 1.5-2 cm slices.

Put the slices in a large bowl, sprinkle two teaspoons of sea salt over them and cover them with water, letting them sit for about 20-30 minutes.

Heat two tablespoons of sunflower oil in a larger pan and fry the chopped onion for about 3-4 minutes on medium heat. Season with a teaspoon of sea salt and fry until the onion softens.

Add the minced pork and mix with a wooden spoon to cook gently for 2-3 minutes until it changes colour and becomes more whitish.

Season with one teaspoon of sea salt, ginger powder, dried dill and half a teaspoon of freshly ground pepper and turmeric.

Mix the meat with all the spices and add the tomato paste and a teaspoon each of tomato and paprika paste.

Pour 200 ml (1/2 cup) of water, add the grated garlic and cook for about twenty minutes on medium heat. Add half a bunch of chopped parsley and turn off the heat.

Drain the eggplant slices from the water and spread them on a kitchen towel to dry them well.

Heat about half a litre of sunflower oil in a pan and fry the eggplants for about 2-3 minutes on each side until they get golden.

Remove the eggplant slices on a plate lined with a paper towel to drain the excess oil.

In a ceramic oven dish, place the fried eggplant slices on top of which sprinkle a teaspoon of chilli flakes.

Pour over all the amount of pork ragu that will penetrate between the eggplant slices.

Add the Greek yoghurt on top and the grated manchego cheese.

Put the tray in the oven preheated to 180 C for just 15 minutes until the cheese melts, and it will have a copper colour.

Serve while it is still hot, with fresh bread, rice or bulgur, and possibly with a simple salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens