Turkey and Yogurt Moussaka recipe

This Moussaka recipe steers away from traditional ones with its superb cheese sauce topping—made with yogurt, crème fraiche, and feta cheese, the result is an irresistible topping worthy of any casserole.


2 tablespoons olive oil
1 pound lean ground turkey
1 cup diced onion
3 cloves garlic, minced
1 teaspoon salt, plus extra for eggplant
1 teaspoon cinnamon
½ teaspoon dried oregano
¼ teaspoon black pepper
1 (28-ounce) can diced tomatoes, in juice
1 tablespoon tomato paste
1 cup chopped fresh parsley
2 medium eggplants
2 eggs
½ cup plain yogurt
¼ cup crème fraiche
¼ cup crumbled feta cheese


1) Heat oil in a large skillet over medium; add turkey and cook until browned, about 5 minutes, stirring occasionally. Remove turkey from skillet; set aside.

2) Add onion and cook until slightly softened, about 2 minutes, stirring. Add garlic, salt, cinnamon, oregano, and pepper; cook until onion and light golden and soft, about 5 minutes, stirring occasionally. Add reserved turkey, tomatoes, and tomato paste to skillet; cover and bring to a boil. Lower heat to a simmer and cook 45 minutes, stirring occasionally. Add parsley; cook 5 minutes. Set aside.

3) Meanwhile, slice eggplants lengthwise into ½-inch thick slices. Sprinkle both sides liberally with salt; place in a colander over a bowl and drain 45 minutes. Discard drained liquid; rinse slices and pat dry. Set aside.

4) Whisk together eggs, yogurt, crème fraiche, and cheese in a medium bowl. Set aside.

5) Preheat oven to 400°F. Lightly oil an 8-by-8-inch baking dish. Place a layer of eggplant along bottom of the dish. Cover with half of the reserves turkey sauce. Cover with another layer of eggplant; top with remaining half of turkey sauce. Top with another layer of eggplant. Cover entire dish with reserved yogurt mixture.

6) Bake until sauce is bubbling and top is golden, about 30 minutes. Remove from oven; cool 15 minutes, slice, and serve.

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Published by Starsol