219.Turkey moussaka : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

To serve 4


1 lb / 450 g turkey mince

1 onion, chopped

4 oz / 100 g mushrooms

1 aubergine, sliced

4 oz / 100 g cheddar cheese, grated

2 garlic cloves, peeled and crushed

1/4 pint turkey stock, vegetable stock or water

1 egg, beaten

1/4 pint milk

1 teaspoon dry mustard or wholegrain mustard

Herbs - basil, thyme, sage

Olive oil to fry the aubergine

Salt and pepper to taste

  • Place the aubergine slices in a colander, sprinkle with saltand leave for 30 minutes. Rinse in cold water and drain.

  • Heat the olive oil gently in a large frying pan. Fry the aubergineslices until golden on each side. Remove and set aside.

  • Fry the onion until translucent.

  • Add the garlic, herbs and turkey mince and fry until the meatis sealed on all sides.

  • Add sea salt and freshly-ground black pepper to taste.

  • Layer the meat mixture with the aubergines in a casserole dish,finishing with mushrooms aubergines.

  • Pour the stock over the mixture in the casserole.

  • For the Cheese Sauce: Beat the egg and milk together.

  • Simmer gently over a low heat until the mixture begins to thicken.

  • Add 3 oz / 75 g of grated cheese, the mustard and salt and pepperto taste.

  • Simmer gently for a few more minutes, then pour over the moussaka.

  • Sprinkle with the remaining cheese.

  • Cook for 30 minutes at 400°F, 200°C, Gas Mark 6 untilthe top is golden.


    • Add tomato paste or pureed tomatoes to the meat mixture.

    • For a traditional moussaka, used minced lamb instead ofturkey, but remember it is more fatty.