Eggplant and Zucchini Moussaka with Rice
130 min
Under an hour
Knuspr-Küche
Genießen Sie diese gesunde und sättigende Interpretation der griechischen Moussaka. Anstelle von schwerer Béchamelsauce verwenden wir eine leichtere Mischung aus Eiern und Milch, kombiniert mit magerem Putenhackfleisch, frischen Auberginen und Zucchini. Serviert mit lockerem Basmatireis ist dieses Gericht ein perfektes Familienessen, das mediterranes Flair direkt in Ihre Küche bringt.
Preparation method
Preparation & Meat Sauce
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.
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
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.
35 min
Under an hour
