Grilled Eggplant Moussaka with Flaxmeal
Ingredients
- 2 Large eggplant
- 1lb ground turkey
- 4 Small red potatoes (chopped into cubes)
- 2 teaspoons flax meal
- 1 onion (chopped)
- 3 Pods garlic (finely chopped)
- 1 teaspoon pepper
- 1/2 teaspoon cumin
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 teaspoon mint
- 2 tablespoons coconut oil
- 2 heaped teaspoons corn flour
- 1 cup milk
- 2 tablespoons Greek Yogurt
- 1 teaspoon oregano
Directions
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| Cut eggplant lengthwise into half and slice the halves in ½ inch pieces. Spray nonstick coating on baking sheet, place eggplant slices and sprinkle with salt. Grill or Bake 10 -12 minutes at 450 degrees till golden brown and soft. Remove from oven. |
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| Sauté sliced onion in olive oil. Add garlic, oregano pepper, flax meal and meat and cook for 8-10 minutes till cooked. Add salt and chili flakes. |
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| Cut red potatoes into small pieces. Microwave for 8 minutes till cooked. Add to turkey mixture. |
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| Heat coconut oil, add corn flour and mix without lumps. Slowly add milk constantly stirring till you get a smooth sauce that coats the spoon. Add salt and pepper. Take off flame and stir in Greek yogurt. |
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| Layer the moussaka by placing on layer of eggplant followed by a layer of meat, potato mixture and another layer of grilled eggplant. Pour white sauce over the layered pie. Add some slices of eggplant.Bake at 350 degrees for 30 – 40 minutes till golden brown. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!