Turkey & Eggplant Moussaka

Ingredients

• 8 oz (225 g) eggplant
• 1 tbsp (15 ml) extra-virgin olive oil
• 5 1/2 oz (150 g) ground turkey
• 3 1/2 oz (100 g) tomato
• 2 (6 g) garlic cloves, minced
• 1 tsp (2 g) cumin
• 2 oz (60 g) part-skim ricotta
• 1 large (50 g) egg
• 1 tsp (2 g) smoked paprika
• 1 tbsp (3 g) fresh dill
• 1 1/2 oz (40 g) fennel

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Method

1. Heat the oven to 450°F (230°C); roast the eggplant in half the olive oil 9 minutes, until golden.
2. Brown the ground turkey in the last olive oil, the garlic and cumin 30 seconds, then cook the tomato down while it roasts 5 minutes, until dry and the turkey reads 165°F (74°C).
3. Beat the ricotta smooth with the egg and half the dill, layer the eggplant and ground turkey in a 6-inch (15 cm) dish, spoon the ricotta over and bake 7 minutes, until set. Sift the smoked paprika and dill over.
4. Keeps four days, freezes for two months; reheat at 350°F (180°C), with fennel.