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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A classic greek dish. Use any ground meat you like, however turkey is low fat too! Ingredients:
extra virgin olive oil |
14 ounces eggplants, sliced |
1 large onion, chopped |
6 ounces button mushrooms, sliced |
1 green pepper, deseeded and chopped |
1 lb ground turkey |
1 teaspoon garlic paste |
2 tablespoons tomato paste |
14 ounces chopped tomatoes |
3 teaspoons mixed herbs |
2 teaspoons worcestershire sauce |
salt & freshly ground black pepper |
2/3 cup greek yogurt |
1 egg, beaten |
black pepper |
1 ounce parmesan cheese, grated |
1 ounce mozzarella cheese, grated |
12 basil leaves, to garnish |
Directions:
1. Preheat the oven to 400°F.
2. Heat the oil in a frying pan, fry the eggplant in batches for 3-4 minutes on each side, until golden and softened. Remove and set aside.
3. Heat a little oil in a separate saucepan and fry the onion, mushrooms and pepper for 5 minutes, until softened. Remove and set aside.
4. Add the ground turkey and cook, stirring continuously, until browned. Return the onion mixture to the pan and stir in the garlic paste, tomato paste, tomatoes and herbs along with the Worcestershire sauce.
5. Add seasoning to taste and cook for a further 5 minutes.
6. Mix the yogurt, egg and most of the cheese together with some seasoning.
7. Spoon half the mince mixture into an ovenproof dish.
8. Arrange half the eggplant in a layer over the top. Repeat and spread the yogurt mixture over the top. Sprinkle with the remaining cheese.
9. Bake in the preheated oven for 20 minutes until golden. Garnish with basil.
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