Sunday, January 30, 2011
Small Kitchen Stories: Greek-Style Eggplant & Turkey Bake
I was craving the New York Times Cookbook: "Eggplant Moussaka" of my Youth! It was a Sunday affair which took hours to prepare and minutes to devour.
I had no intention of devoting such labor but I wanted the end-result! I had no ground lamb but I did have "organic" Ground Turkey and a small eggplant.
This dish astounded me! My rendition tastes of Lamb and the Bechamel sauce although neither are in the dish! Although one pound of Turkey is used; if you are to serve more than three people.... load up on side dishes as this main course will be demolished.
Our Giant, Rte 1 supplies the ingredients.
Greek-Style Eggplant and Turkey Bake
Big Baking dish smeared with Olive Oil
Pre-heat oven to 350 degrees
Ground Turkey, "Nature's Promise" Brand, 1 lb.
Mushrooms, one big handful chopped
Spinach, three big handfuls, chopped
Eggplant with the peel, sliced
Dill, Marjoram, Celery Seed
Feta Cheese, Giant Brand
Greek Yogurt, Cabot Brand
In a big saute pan add in a generous amount of olive oil. Saute the onions and mushrooms. Add in the ground Turkey and brown. Add in the chopped spinach, the herbs, and saute until wilted. Add in some wine and simmer a few minutes.
Layer the above mixture into the baking dish.
Now add more olive oil to the pan ( no need to wash it! ) and throw in the eggplant slices. Just toss around until the eggplant picks up all the olive oil and adds some color.
Layer this on top of the meat mixture.
Now strew the top with lots of big Feta crumbles.
Now strew big dollops of the Greek Yogurt until you have a nice layer.
Sprinkle the top with more olive oil.
Bake at 350 degrees for 50 minutes.
Dessert was Pomegranate with Cardamom and Honey.