Whilst most Greek people would have a fit at a recipe for a traditional Greek dish that uses turkey instead of lamb, it makes the dish lower in fat and it is just as tasty. If you want to turn it into a bit more of a treat, you can sprinkle for feta cheese on top, but I think it is creamy enough without it.
- Half a pack of turkey mince
- Half aubergine
- Half a potato, peeled
- 1 onion, chopped
- 6, finely sliced
- 1 tin of tomatoes
- 1 teaspoon of paprika
- 1 teaspoon of ground coriander
- 2 tablespoons of freshly chopped mint
- 300g 0% fat traditional, thick Greek yogurt
- 2 eggs
1) Slice the aubergine and potato, spray with oil and cook in the over at 200C for 25-30 minutes
2) Meanwhile, heat some fry-light oil in a pan and brown the onion and mushrooms. Add the mince and allow to brown, stirring occasionally.
3) Add the tin tomatoes, paprika, coriander and mint and stir well. Allow to gently simmer for 10 minutes.
4) In a bowl, whisk the eggs and then stir in the yogurt until a smooth sauce has formed.
5) The aubergine and potato should be ready now. Take them out of the oven and put a layer of aubergine at the bottom of an oven dish.
6) Cover the aubergine with the turkey mixture
7) Top the turkey with the remaining aubergine and then layer the potato on top.
8) Cover it all with the egg and yogurt mixture
9) Put the dish in the over at 180C for 30 minutes or until it starts to brown.
10) Serve with a big salad and some olives.
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