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Turkey Moussaka


70.25 / Box

DIY - Serves 4 people

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Req qty: 0.05/kgs


Low Fat Turkey Mince

Req qty: 1.00/pkt


Chopped Tomatoes

Req qty: 1.00/can



Req qty: 1.00/bunch



Req qty: 1.00/pack



Req qty: 0.18/kgs


White Onions

Req qty: 0.10/kgs


Full Fat Yogurt

Req qty: 1.00/tub


Ingredients not included but required

Olive Oil




Tomato Puree


Lighter turkey moussaka A lighter twist on the traditional dish, this recipe features turkey ragu layered with slithers of aubergine and a creamy yogurt and ricotta sauce. Allergy information: dairy SERVES 4 *item not included in box Prep time: 15 minutes Cook time: 25-30 minutes For the eggplant • 1 large eggplant • *2 tbsp olive oil For the ragu • *1 tbsp olive oil • 1 white onion, finely diced • 2 cloves garlic, minced • *1 tsp oregano • 500g turkey mince, defrosted • *3 tbsp tomato paste • 400g can chopped tomatoes • basil, to serve For the white sauce • 250g ricotta • 250g plain yogurt • 1 clove garlic, minced 1. Preheat the oven to 180°C and line a baking tray with parchment paper. 2. Using a mandolin or sharp knife, finely slice the eggplant lengthways. Place onto the baking tray and brush both sides with olive oil. Bake in the preheated oven for 10-12 minutes oneach side, or until crisp. 3. Set a frying pan with 1 tbsp olive oil over a medium heat. Gently sauté the onion for 4-5 minutes or until starting to soften. Stir in the garlic and oregano and cook for a further minute. 4. Add the turkey mince to the pan, breaking up with a wooden spoon. Cook for 5 minutes, until browned all over. Stir in the tomato paste and chopped tomatoes, along with 200ml water. Bring to a gentle simmer and cook for a further 8-10 minutes, or until the sauce has thickened and the water has evaporated. 5. For the white sauce, whisk all of the ingredients together in a large bowl. 6. To assemble, spoon the ragu onto serving plates and top with the baked eggplant, followed by the white sauce. Garnish with the basil.

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