Aubergine contains a good amount of fibre to support the digestive system during pregnancy. It is also a source of folate, which is particularly important during the first trimester. Turkey is a lean protein and the dish contains a good mix of antioxidants, B vitamins and protein to keep you satisfied. This turkey moussaka recipe comes together quickly and most of the work is done in the oven, so sit back and relax!
Serves 4
Prep: 10 minutes
Cook: 60 minutes
Nutrients per serving
- Calories (kcal) 410
- Carbohydrates (g) 10
- Protein (g) 48
- Fat (g) 18
Ingredients:
- 3 aubergines, cut into round slices
- 1 tbsp olive oil, plus extra for the aubergines
- 1 red onion, diced
- 2 garlic cloves, minced
- 600g lean turkey mince
- 400g tinned chopped tomatoes
- 1 tbsp tomato purée
- 200ml vegetable stock
- 2 tsp dried oregano
- 1 tsp dried basil
- 150g mozzarella
- 2 tbsp grated Parmesan
- fresh basil, to serve (optional)
Method:
- Preheat the grill to high and arrange the aubergine slices in a single layer on a lined baking tray. Drizzle the aubergine slices with a little olive oil and grill for 2 minutes each side. Set aside.
- Heat 1 tbsp olive oil in a large frying pan, add the onion and garlic and fry for 4–5 minutes at medium heat. Increase the heat to high, add the mince and fry for 5–6 minutes. Add the chopped tomatoes, tomato purée, stock, oregano and basil. Bring to a boil and simmer, uncovered, for 20 minutes.
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Grease a baking dish with 1 tbsp of oil or cooking spray oil and pour half of the turkey mixture into the dish. Layer with half the mozzarella and half of the aubergine slices. Repeat this process until you have used everything, finishing with aubergine slices.
- Sprinkle with Parmesan and bake in the oven for 30 minutes. Top with fresh basil leaves to serve, if desired.
