Eggplant and Zucchini Moussaka with Rice

Name: Eggplant and Zucchini Moussaka with Rice
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 8 servings
Cuisine: Griechische Küche
Ingredients: 500 g ground turkey; 3 eggs (size M); 200 ml milk (1.5% fat); 60 g Parmesan (finely grated); 2 large eggplants (approx. 700 g); 2 small zucchini (approx. 400 g); 2 medium yellow onions; 4 garlic cloves; 350 g Basmati rice (uncooked); 800 g diced tomatoes (canned); 3 tbsp rapeseed oil; 2 tsp white wine vinegar; 3 tsp dried herbs de Provence; 650 ml still water; Salt; black pepper

8 servings

Under an hour

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Ingredients

500 g ground turkey
3 eggs (size M)
200 ml milk (1.5% fat)
60 g Parmesan (finely grated)
2 large eggplants (approx. 700 g)
2 small zucchini (approx. 400 g)
2 medium yellow onions
4 garlic cloves
350 g Basmati rice (uncooked)
800 g diced tomatoes (canned)
3 tbsp rapeseed oil
2 tsp white wine vinegar
3 tsp dried herbs de Provence
650 ml still water
Salt
black pepper

Preparation & Meat Sauce

1
Cut eggplants and zucchini into slices about 0.5 cm thick. Place in a large bowl, salt, and let them draw water for about 10 minutes. Meanwhile, finely chop the onions and garlic.
2
Heat 2 tbsp rapeseed oil in a deep pan and brown the ground turkey over medium to high heat for 8–10 minutes, seasoning with salt and pepper. Remove the meat from the pan and set aside. Reduce heat, add onions to the pan and sauté until translucent for 4–5 minutes. Add garlic and fry for another 30–60 seconds. Add diced tomatoes, the meat, white wine vinegar, and herbs de Provence. Simmer everything over medium heat for 10–15 minutes.

Layering & Baking

1
Meanwhile, whisk the milk with the eggs. Pat the eggplant and zucchini slices dry with kitchen paper. Once the tomato sauce has slightly thickened, stir in the egg-milk mixture and simmer for another 20–30 minutes over medium heat until the sauce becomes thick.
2
In another large pan, heat 1 tbsp rapeseed oil and fry the eggplant and zucchini slices on both sides for about 1–1.5 minutes until golden brown. Preheat the oven to 180 °C. Prepare a baking dish (approx. 20 x 30 cm). First, arrange a slightly overlapping layer of eggplant slices on the bottom. Top with a portion of the meat sauce. Follow with a layer of zucchini, then more meat sauce, then the remaining eggplant, and the remaining sauce. Sprinkle the grated Parmesan evenly over the top. Bake in the oven at 180–185 °C for about 55–65 minutes until golden brown.

Side Dish & Serving

1
Halfway through the baking time, prepare the rice: Rinse the Basmati rice, place it in a pot with 650 ml of water, and cook over low heat for 15–20 minutes until done. Remove the finished moussaka from the oven, let it cool for about 20 minutes, and serve with the rice.

Knuspr-Küche

Tipp: Lassen Sie die Moussaka nach dem Backen unbedingt 20 Minuten ruhen. So setzen sich die Schichten und das Gericht lässt sich viel schöner in Stücke schneiden und servieren. Dazu passt ein frischer griechischer Bauernsalat.