Dairy Free Moussaka
This is a dish that blends a lot of flavors and tastes wonderful. One of my favorites every summer because I can get the eggplant right from my garden. Start by preheating the oven to 350 degrees. Then slice up the eggplant and soak in salt water while you prep the other ingredients.
Then chop up the onions and saute in the olive oil until translucent.
Mince the garlic and add to the skillet with the onions. Fresh garlic is amazing, after growing it for the first time a few years back it is always in my garden now.
Oregano is another staple in my garden and this recipe tastes best with fresh oregano which you can get at the store if you don't have any in the garden, but dry will work too. chop up the oregano and set aside.
Next add the ground turkey to the onions and garlic and cook until browned.
While the turkey is browning start the white sauce on another burner. Mix the oat milk and goat chevre on low to medium heat and stir until thick. Add a little rice flour to thicken if too thin.
It should be thick enough to spread but not chunky.
As the white sauce thickens add the tomato sauce to the ground turkey along with the oregano and nutmeg and cinnamon. Let Simmer on low for 2 minutes to let flavors blend then remove from burner and set aside.
Lightly oil a 9x9 baking dish
line the bottom of the pan with some of the slices of eggplant
Cube the remaining eggplant and set aside.
Layer the remaining ingredients into the pan starting with the ground turkey.
Next add tghe cubed eggplant and top off with the white sauce, spread evenly over the eggplant.
Put into the oven preheated at 350 degrees
Bake for approximately 45 minutes or until golden brown
Serves 6
Filling:
1 large eggplant, or 2 chinese eggplant
1 Tbsp olive oil
1 lb ground turkey
1 large red onion
2 cloves garlic
1 12oz can tomato sauce
1 tsp oregano
1/4 tsp nutmeg
1/4 tsp cinnamon
1/3 cup white wine
white sauce:
1/2 cup oat milk
6 oz plain chevre
1/4 cup glutinous rice flour
