A lighter, lower-fat alternative to lamb, this turkey moussaka is very filling and fairly easy to make for a mid-week meal. It will also keep well in the warming oven until you are ready to eat it. You can substitute lamb for the turkey mince but it will take a little longer to cook in the pan.
Ingredients
Oven settings
Top oven around 225ºC
Bottom oven around 90ºC
Hotplate around 240ºC
For the base
- 2 x aubergines, sliced to approx 3mm rounds
- 2 onions, finely sliced
- 1 x red onion, finely sliced
- 2-3 celery stalks, finely sliced**
- 3-4 bulbs of garlic, finely chopped
- 500ml passata or 400g can of chopped tomatoes
- 500g minced turkey
- ½ 25g pack fresh mint – leaves picked, finely chopped
- 1 tbsp Italian seasoning
- 150ml red wine
- 1-2 tsp tomato puree
- 1 tbsp plain flour
- salt + black pepper
- olive oil for brushing/frying
- splash of Worcestershire sauce – optional
- (** 1-2 carrots/1 small courgette – very finely chopped. This is a great way to add ‘hidden’ veg if you are cooking for children)
For the topping
- 45g butter
- 45g plain flour
- 450ml milk
- 125g cheese, grated (Gruyere or Cheddar)
- 2 tsp Dijon mustard
- good grating of nutmeg
- salt and pepper
- 1 large egg, beaten
Method
Make the filling:
- Arrange the sliced aubergines in batches on a sheet of bake-o-glide. Brush with oil, turn them over and brush the other side with oil. Fry on the hotplate for 4-5 minutes each side, until golden. If they are a little burnt at the edges that s fine. Set aside.
- Add the oil to a large frying pan and add the garlic. Fry for a few seconds to flavour the oil.
- Add the chopped onions and celery (and ‘hidden’ veg if using)
- Gently fry on for 8-10 minutes until all the veg is soft
- Add the turkey mince. Break up using a spatula and cook until all the meat is cooked through
- Add the plain flour, mixing it through the meat and veg. Cook for approx 1 minute
- Add the passata, red wine, tomato puree, Italian seasoning, and fresh mint (plus the Worcestershire sauce if using)
- Mix everything thoroughly and bring to a gentle boil
- At this point the pan can be transferred to the bottom oven for ½ hour whilst you prepare the topping. I have successfully kept the filling, covered, in the bottom oven for 4-5 hours.
To make the topping:
- Melt the butter in a medium sized sauce pan
- Add the flour. Remove from the heat and combine the flour and butter until it has formed a smooth paste – try to ensure there are no lumps
- Add the milk, a little at a time and combine throughly before adding the next splash of milk. Continue until you have added at least half the milk. You can then add the rest of the milk, stirring throughly
- Place the pan back on the hotplate and add the mustard, cheese and nutmeg. Season
- Bring the mixture to a boil and simmer for 4-5 minutes, stirring often, until it has thickened. Do not let the mixture burn – towards the end of the thickening you’ll have to stir continuously
- Remove the pan from the heat and allow to cool for at least 5 minutes
- Using a whisk, throughly beat the egg to add plenty of air
- When the topping has cooled and thickened a little, fold the egg into the mixture, trying to keep as much air in the mixture as possible
- Spoon the filling into a oven proof casserole dish, arrange the aubergines in a layer on top, then cover with the topping
- Cook in the top oven until the until the top is a nice golden colour and has risen slightly. Check after 35-40 minutes. Don’t worry if small patches of topping have burnt slightly – this will only add a rich smokiness to the flavour.
Serve with a Greek salad and hummus and pitta bread on the side.