Moussaka with turkey (lighter)

Ingredients (serves 5)

• Aubergine600 g
• Turkey mince400 g
• Tinned tomatoes400 g
• Onion100 g
• Potatoes (raw)400 g
• Natural yoghurt250 g
• Egg (1 pc)55 g
• Hard cheese40 g
• Olive oil15 g

Also: Garlic, cinnamon, oregano, nutmeg, salt, pepper

Method

1. Get ready: wash the aubergine (600 g) and potatoes (400 g) and cut into 0.5–1 cm slices. Finely chop the onion (100 g), chop the garlic and grate the cheese.
2. Turn the oven on to 200 °C (it takes 10 min to heat up). Lay the slices on trays lined with baking paper, brush with 10 g oil and salt lightly.
3. Bake in the oven at 200 °C for 20 min, until soft. Once they're out, turn the oven down to 180 °C.
4. While the veg bakes, heat the rest of the oil (5 g) in a frying pan over medium heat. Cook the onion and mince for 7–8 min, breaking it up, until no pink remains.
5. Add 400 g tomatoes, the garlic, a pinch of cinnamon, oregano, pepper and salt. Simmer over low heat for 15 min, until the sauce thickens.
6. In a bowl, whisk 250 g yoghurt with the egg and a pinch of grated nutmeg.
7. In a baking dish, layer the potatoes, aubergine and meat sauce. Pour over the yoghurt mixture, sprinkle with cheese and bake in the oven at 180 °C for 35 min, until the top is set and browned.
8. Let it stand for 15 min before cutting. Cool leftovers and keep in the fridge for up to 3 days.