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Introduction
Moussaka, a beloved staple of Greek cuisine, has been gracing tables across the Mediterranean for centuries. Traditionally a labor-intensive dish, our slow-cooker version pays homage to its roots while adapting to modern, health-conscious lifestyles. This recipe traces its origins to the Ottoman Empire, where it was first introduced to the Greeks. Over time, it evolved into the layered casserole we know today. By using lean ground turkey and a yogurt-based sauce, we've lightened up this classic without sacrificing its comforting essence. Whether you're hosting a Greek-themed dinner party or simply looking for a nutritious weeknight meal, this crockpot moussaka offers a taste of the Mediterranean with a contemporary twist.
Ingredients
• 2 large eggplants (about 2 pounds total), sliced into 1/4-inch rounds
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound lean ground turkey (93% lean)
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 2 large eggs
• 1 cup plain Greek yogurt (2% or full-fat)
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
Step 1:
Slice eggplants into 1/4-inch rounds. If desired, salt the slices and let sit for 30 minutes, then pat dry.
Step 2:
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
Step 3:
Add ground turkey to the skillet, breaking it up with a spatula. Cook until browned, about 8 minutes.
Step 4:
Stir in drained diced tomatoes, tomato paste, oregano, cinnamon, allspice, salt, and pepper. Simmer for 5 minutes, then remove from heat and stir in parsley.
Step 5:
Layer 1/3 of the eggplant slices in the bottom of the slow cooker. Top with half of the turkey mixture. Repeat layers, ending with eggplant.
Step 6:
In a bowl, whisk together eggs, Greek yogurt, flour, and nutmeg until smooth.
Step 7:
Pour the yogurt mixture over the top layer of eggplant in the slow cooker. Sprinkle with Parmesan cheese.
Step 8:
Cover and cook on low for 4 hours, or until eggplant is tender and the top is set and lightly golden.
Step 9:
Let stand for 10 minutes before serving to allow the layers to set.
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the layers in the slow cooker insert the night before, refrigerate, and start cooking the next day. Add about 30 minutes to the cooking time if starting from cold.
Q: Is it necessary to peel the eggplant?
A: No, it's not necessary to peel the eggplant. The skin becomes tender during cooking and adds nutrients and color to the dish.
Q: Can I freeze this moussaka?
A: Yes, you can freeze cooked moussaka for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until hot throughout.
• For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
• If you prefer a vegetarian option, replace the ground turkey with 2 cups of cooked lentils or 1 pound of crumbled firm tofu.
• Choose firm, glossy eggplants without blemishes for the best flavor and texture.
• To reduce bitterness, you can optionally salt the eggplant slices and let them sit for 30 minutes before patting dry and using in the recipe.
• This recipe contains eggs and dairy (Greek yogurt and Parmesan cheese). For a dairy-free version, use coconut yogurt and nutritional yeast as substitutes.
• For a richer flavor, you can use ground lamb instead of turkey, but this will increase the calorie and fat content.
Scoop portions onto plates, ensuring each serving includes all layers. Serve hot.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot throughout.
Prepare the turkey mixture and slice the eggplant in advance to save time on cooking day.
- Don't overcook the eggplant when browning to prevent it from becoming mushy in the slow cooker.
- Ensure the yogurt mixture is evenly spread to create a uniform top layer.
- Let the moussaka rest before serving to make it easier to portion and serve.
For a vegetarian version, replace ground turkey with cooked lentils or crumbled firm tofu. For a richer flavor, use ground lamb instead of turkey.
Serve with a crisp Greek salad and a glass of light red wine such as Pinot Noir or a chilled Assyrtiko white wine.
Best in late summer and early fall when eggplants are in season, but can be enjoyed year-round.
Contains eggs, dairy (Greek yogurt and Parmesan cheese), and wheat (all-purpose flour). May contain traces of tree nuts if using store-bought ground turkey.
