Dinner · Greek · 15 min
Moussaka-Style Spiced Ground Turkey and Eggplant Bake
- Calories
- 248
- Protein
- 22g
- Carbs
- 14g
- Fat
- 10g
Ingredients
- 49.2 g Ground Turkey, raw
- 223.4 g Squash, zucchini, baby, raw
- 186.3 g Spinach, raw
- 0.3 tbsp (2.7 g) Oil, olive, salad or cooking
Method
- 01Preheat oven to 400 deg F (200 deg C).
- 02Slice the zucchini into thin, long planks. Lightly brush with a tiny amount of olive oil and bake on a parchment-lined tray for 15 minutes until pliable.
- 03In a non-stick skillet over medium-high heat, brown the ground turkey until deep golden brown, breaking it up with a wooden spoon. Season with a generous pinch of cinnamon, nutmeg, and black pepper.
- 04Add the fresh spinach to the skillet, stirring until just wilted and bright green. Fold in the cooked turkey, ensuring the spices are well distributed.
- 05In a small baking dish, layer the roasted zucchini planks followed by the seasoned turkey-spinach mixture. Repeat layers ending with zucchini on top.
- 06Bake for 15 minutes until the edges are bubbling and the top is lightly charred. The dish should smell warm with the aroma of cinnamon and toasted turkey.
- 07Serve immediately, perhaps with a squeeze of fresh lemon to brighten the earthy profile.
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