Food from the Sun. Neven Maguire

       Turkey Moussaka

       Serves 6–8

      175ml (6fl oz) olive oil, for cooking

      1 large onion, peeled and finely chopped

      3 garlic cloves, peeled and finely chopped

      750g (1 ³₄lb) lean minced turkey

      175ml (6fl oz) white wine ¹₄ tsp ground cinnamon

      ¹₄ tsp ground allspice

      1 tbsp chopped fresh oregano

      2 bay leaves

      1 tsp fresh thyme leaves

      2 x 400g cans of chopped tomatoes

      4 medium aubergines plain flour, for dusting

      salt and freshly ground black pepper

      Chunky Greek Salad, to serve (see page 111)

       For the cheese sauce

      75g (3oz) unsalted butter

      75g (3oz) plain flour

      900ml (1¹₂ pints) milk

      75g (3oz) Parmesan cheese, freshly grated

      100g (4oz) Gruyère cheese, grated

      1 egg, plus 2 egg yolks

       Moussaka is a Greek dish made up of layers of minced lamb and aubergine, covered with a cheese sauce. Here, I’ve used turkey instead, which is economical and quite low in fat, but you could always make it the traditional way if you prefer. There are a few stages to the recipe, so it is best prepared in advance and then cooked just before serving.

      Heat 2 tablespoons of olive oil in a large flameproof casserole dish. Add the onion and cook gently for 6–8 minutes, stirring at intervals. Stir in the garlic and cook for another 2–3 minutes, stirring occasionally, until the onion is softened but not browned.

      Put a little olive oil in a frying pan set over a fairly high heat, then tip in half the minced turkey. Cook until lightly browned, breaking up any lumps with a wooden spoon, then empty onto a plate. Repeat until all of the turkey is cooked, then deglaze the pan by adding just a little white wine and scraping the base of the pan with a wooden spoon to loosen any sediment, allowing the liquid to simmer until it has reduced slightly.

      Stir the cinnamon, allspice, oregano, bay leaves and thyme into the casserole dish with the onion mixture and cook for about a minute, stirring. Add the cooked turkey and the reduced wine, along with the remaining wine and the chopped tomatoes. Bring to the boil, then lower the heat and simmer for 45–50 minutes until the turkey has broken right down and the liquid has reduced.

      Meanwhile, cut the aubergines into slices 1cm (¹₂ in) in thickness and layer them up in a colander, sprinkling with salt between each layer. Set aside on the draining board for 30 minutes to allow the salt to draw out any bitter juices.

      To make the cheese sauce, melt the butter in a large non-stick saucepan set over a low heat and stir in the flour. Remove the pan from the heat and gradually whisk in the milk, then return to the heat and cook for 6–8 minutes, stirring continuously, until the sauce is smooth and thick. Remove from the heat again and stir in 50g (2oz) of Parmesan and 50g (2oz) of Gruyère until melted.

      Add salt and pepper and allow to cool slightly, then whisk in the egg and egg yolks to combine.

      Set a large frying pan over a high heat. Rinse the aubergines under cold running water and pat dry with kitchen paper. Dust the aubergine slices with flour. Add a couple of tablespoons of olive oil to the frying pan and fry the dusted aubergine slices in batches for 8–10 minutes, turning once, until cooked through and golden. Replenish the oil for each new batch. Drain the cooked slices on kitchen paper. You are now ready to construct the moussaka.

      Preheat the oven to 180°C (350°F), gas mark 4. Spoon a third of the turkey mixture (discarding the bay leaves) into the base of an ovenproof dish measuring about 30 x 20cm (12 x 8in). Cover with half of the aubergine slices. Repeat the layers, finishing with a layer of the turkey mixture, then pour over the cheese sauce. Sprinkle the remaining Parmesan and Gruyère on top and bake for 50–60 minutes, until bubbling and golden brown. Allow the moussaka to settle for 5 minutes before cutting into squares and arranging on warmed plates with the chunky Greek salad.