Turkish Moussaka
By: Anonymous
Published: Sunday, February 14, 2010 - 6:00am

Ingredients




2 smalls eggplants
250 grams minced beef
250 grams minced lamb
4 lrgs onions, thinly sliced
4 cloves garlic, minced
cup red wine
cup Italian parsley, chopped
400 grams tinned tomatoes
cup tomato paste
2 lrgs potatoes, parboiled and peeled
1 lrg handful baby spinach leaves
2 eggs
2 cups Greek yoghurt
2 tablespoons lemon juice
1 pch nutmeg
50 grams parmesan cheese
100 mls olive oil
salt and freshly ground pepper to taste

Preparation

1 Sprinkle the eggplant slices with salt and allow to drain for 1 hour, rinse well then pat dry. 2 Brush lightly with olive oil and grill until coloured. Turn over, brush with olive oil and grill until cooked through, about 5 minutes per side. 3 Heat 2 tablespoons olive oil in a saute pan and add the minced beef and lamb with salt and pepper to taste. Cook the meat quickly over a high heat until cooked through, stirring constantly to break up the lumps. Transfer to a bowl, mix in 2 tablespoons parsley and set aside. 4 Heat 2 tablespoons olive oil in the same pan and add the onion slices. Cook until soft then add the garlic and cook for 2 minutes. Add 1/2 cup red wine to deglaze the pan over high heat. Add the tinned tomatoes, tomato paste, remaining parsley and cooked minced meats and simmer together for 30 minutes. 5 Prepare the topping by mixing the eggs and yoghurt together with salt and pepper to taste. Add lemon juice and nutmeg and set aside. 6 Oil a large baking dish and preheat the oven to 190c.. 7 Place a layer of potatoes on the base of the dish, covered with a layer of grilled eggplant. Top with a few scattered spinach leaves. Spoon half of the meat filling over the vegetable layers then repeat with layers of potato, eggplant, spinach and meat. Finish with a layer of eggplant. 8 Pour the yoghurt topping over the eggplant and sprinkle with parmesan cheese. 9 Bake at 190c. for 45-50 minutes until golden brown and bubbling.