Origin of dish:
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Type of cooking:
Preparation time: 5 minutes
Cooking time: 80 minutes
Ingredients (serves 4):
1 aubergine, thinly sliced
Method: 1-Preheat the oven to 190°C/375°F/Gas Mark 5.
1 red pepper, deseeded and quartered
1 yellow pepper, deseeded and quartered
1 large courgette, sliced
8tbsp olive oil
1 onion, peeled and sliced
500g/1lb 2oz British turkey breast mince
300ml/½pt chunky tomato pasta sauce
Salt and pepper
450g/1lb potatoes, peeled and sliced
225g/8oz ricotta cheese
3tbsp natural yoghurt
175g/6oz grated cheddar cheese
1tsp dried herbes de Provence
2-Spread out the aubergine slices, pepper quarters and courgette slices in a shallow roasting tin and drizzle with 6 tablespoons of the olive oil. Turn the vegetables until coated and roast in the oven for about 30 minutes or until tender and golden brown.
3-Meanwhile, in a large frying pan, heat the oil, add the onion and fry gently for 5 minutes. Add the turkey mince, fry until the meat turns pale, then add the tomato pasta sauce and seasoning. Simmer uncovered for 15 minutes, stirring occasionally.
4-Cook the potato slices in a pan of boiling water until just tender. Drain.
5-Layer the roasted vegetables and turkey mince in an ovenproof dish and arrange the potato slices over the top. Beat together the ricotta, yoghurt and grated cheddar and spoon over the potato slices to cover completely.
6-Scatter over the herbs and bake the moussaka in the oven for 30 minutes or until golden brown.