Light moussaka with turkey
Amina Šeta
04.07.2024
Richer in protein than chicken, turkey is a lean meat and is a good choice for those who want to reduce their fat intake.Turkey is a good source of B vitamins, including vitamins B3, B6 and B12, which have a positive effect on the immune system and the activation of energy processes, which are essential for active men. Rich in selenium, zinc, phosphorus and iron, turkey is beneficial for supporting thyroid function, immunity, bone health in perimenopausal and menopausal women. Darker pieces of meat such as thigh are richer in certain minerals, such as iron, which is particularly important for pregnant women.
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Ingredients
Adjust Servings
| 250g turkey breast (ground) | |
| 200g mushroom | |
| 600g eggplants, cut into slices | |
| 1 tomato, cut into slices | |
| 50g gluten-free flour | |
| 100ml cream | |
| 1 egg | |
| 1 spoon of olive oil | |
| pepper, Himalayan salt to taste |
Directions
1.
Heat the oven to 200 C.
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2.
In the meantime, fry the ground turkey breast in the pan in which you previously heated the oil.
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3.
Then add sliced mushrooms and simmer everything together for 15 minutes.
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4.
Cut the eggplants into slices, roll them in gluten-free flour and fry them briefly.
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5.
Put the eggplant slices, and then turkey in a casserole, finish with a layer of eggplant slices.
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6.
At the end, pour the cream into which you mixed the egg, and arrange the tomato slices on top of it.
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7.
Bake in the oven for 20 minutes. Serve with Greek yogurt.
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