Turkey and lentil moussaka
Prep time: 55 minsTotal time: 
Turkey and lentil moussaka
Turkey mince and tinned lentils reduce the saturated fat and calories in this lighter moussaka. Finished with an easy yogurt topping, it’s a winner served with a simply dressed green salad alongside
Prep time: 55 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
Abigail Spooner
Abi is our Head of Food. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
Ingredients
- 3 aubergines
- 3 tbsp olive oil
- 1 x 500g pack 7% fat turkey mince
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 2 tsp ground cinnamon
- 1½ tsp dried oregano
- ½ tsp allspice
- 2 tbsp tomato purée
- 200ml red wine
- 700g passata
- 2 x 400g tins lentils in water, drained
- 2 tsp sugar
For the topping
- 500g thick Greek yogurt
- 1 medium egg
- 1 medium egg yolk
- 60g parmigiano reggiano
- small handful fresh mint leaves, to serve (optional)
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Slice the aubergines into 1cm-thick rounds and arrange on two large baking trays. Brush with 1½ tablespoons olive oil and season with salt and black pepper. Roast for 35-40 minutes, turning the trays around halfway, until tender and golden.
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Meanwhile, heat 1 tablespoon of oil in a large saucepan or sauté pan. Add the turkey mince and fry over a medium-high heat for 8-10 minutes, breaking up the mince as it cooks, until no pink meat remains. Use a slotted spoon to remove onto a plate. Reduce the heat, then add the final ½ tablespoon oil and the onion to the juices in the pan. Fry for 6-8 minutes, stirring regularly, until softened. Stir in the garlic, cinnamon, oregano and allspice, then cook for 2 minutes, stirring. Return the turkey mince to the pan with the tomato purée and red wine. Simmer for 2 minutes until the wine has mostly reduced, then stir in the passata, drained lentils and sugar. Season well with salt and black pepper, bring to the boil and simmer gently for 30 minutes, until thickened.
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Layer a third of the roasted aubergine in the base of a 27cm x 20cm oven dish (at least 7cm deep). Spoon over half the turkey mince, then repeat with half the remaining aubergine, the rest of the mince and the last of the aubergine.
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For the topping, whisk the yogurt, whole egg, egg yolk, parmesan and some seasoning in a bowl. Spoon over the moussaka layers, taking it to the edges of the dish. Bake for 45 minutes or until the topping is set and burnished. Leave to stand for 15 minutes, then scatter over some fresh mint leaves to serve, if using.
