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LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant Moussaka (with Turkey)

Print this Recipe    Eggplant Moussaka (with Turkey)

2 eggplants
2 T olive oil
1/8 t ground nutmeg
1/4 t ground cinnamon
1/4 t ground cardamom
3 c chicken broth
1/2 c light sour cream

2 large chopped onion
1 1/2 lb turkey fillets (skinned)
1/4 t fennel seed
1/4 t ground cumin
3 1/3 t cornstarch
salt
pepper
2 t Parmesan cheese (optional)

Cut eggplant lengthwise into 1/2 inch thick slice. Lightly coat 2
baking pans (10 to 12 inches by 15 inches) with cooking spray. Lay
slices in a single layer on pans (overlap slightly, if needed);
spray eggplant very lightly with oil. Bake slices in a 450 oven
for about 20 minutes, then Cut eggplant lengthwise into 1/2 inch
thick slice. Lightly coat 2 baking pans (10 to 12 inches by 15
inches) with cooking spray. Lay slices in a single layer on pans
(overlap slightly, if needed); spray eggplant very lightly with
oil. Bake slices in a 450 oven for about 20 minutes, then turn over
and bake until egglplant is lightly brownbed and very soft when
pressed, about 10 minutes longer. Put slices from 1 pan in an even
layer in a 2 inch deep 9 x 13 or 10 x 12 inch cassserole. Set other
pan with eggplant aside.

To empty pan add oinions, garlic, the olive oil, and 1/2 cup water.
Bake in the 450 F oven until mosture evaporates and onions are
darkly browned (take care not to scorch), about 35 minutes; stir
often with a wide spatula and keep the onions in an even layer.

Meanwhile, in a food processor, whirl meat chunks, about half at
a time, to mince. Or grind meat through fine blade of a food chopper.
Remove onions from ove, add nother 1/2 cup wqter and scrape browned
bits free. Scatter turkey in small bits over onions; bake unti meat
is white throughout about 6 minutes. Remove from ovn.

In a 1 1/2 to 2 quart pan, mix 1/8th teaspoon nutmeg, fennel seed,
cinnamon, curmin, cardamom, and 4 teaspoons cornstarch. Belend in
1 1/2 cups groth. Stir over hgih heat until boiling; mix with meat
and onions. Add salt and pepper to taste.

Pour meat mixture over eggplant in casserole. Cover with remaining
eggplant.

Rinse the 1 1/2 to 2 qart pan; in it make a smooth paste of remaining
2 tablespoons cornstarch and a little broth. Smoothly mix in the
light sour Add salt and pepper to taste.

Pour meat mixture over eggplant in casserole. Cover with remaining
eggplant.

Rinse the 1 1/2 to 2 qart pan; in it make a smooth paste of remaining
2 tablespoons cornstarch and a little broth. Smoothly mix in the
light sour cream. Then the remaining broth. Bring to a boil on high
heat, stirring. Spoon evenly over eggplant. If made ahead, cover
and chill up untiol next day.

sprinkle sauce with parmesan cheese,then lightly with mnore nutmeg.
Bake, uncovered, in a 425 F oven until hot in the center, about 15
minutes. (20 minutes if chilled) Or warm, uncovered, in a microwave
ovem on half-power (50 percent) until hot in center, reversing dish
every 3 minutes, about 9 minutes total.

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