Moroccan turkey & Aubergine (Eggplant) Bake

I just posted this in my blog but more people will see it here:

This is a "skinnified" version of the recipe in this months BBC Good food magazine. I have replaced the lamb mince with minced turkey, replaced the oil with spray olive oil (1 cal per spray), & omitted the red wine and pine nuts... BUT added some crumbled low fat feta cheese to the top in place of the nuts.

This has saved about 250 cals per portion!

N.B You can buy ras el hanout from most UK supermarkets (I know for sure that tesco & morrisons have it), or an ethnic supermarket. If you cant get hold of it you can make a basic version by mixing the following:

1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground cumin
1/2 tsp ground coriander
pinch of salt
1/2 tsp white pepper
1/2 tsp cayenne/ chilli powder

RECIPE: (Serves 4 at approx 400 cals per portion)

1 pack minced (Ground) Turkey (500g)
1 large onion, diced
2 x lamb stock cubes (I used oxo)
2 x medium aubergines (Eggplant) sliced lengthways into slices.
2 x large beef tomatoes (or any Big *kitten* tomato) sliced into rounds
2 tbsp sultanas
2-3 cloves garlic (Depending on size)
60-80g crumbled feta cheese
1 tbsp ras el hanout (Bought or above recipe)
1 tsp extra ground cinnamon
1 large carrot, cut into small dice
1 tbsp tomato puree
1 can chopped tomatoes
1 small bunch of coriander (Cilantro) chopped.

METHOD:

1. Preheat oven to 200 degrees C.

2. In a pan, sautee the chopped onion, carrot, garlic & add the turkey. Cook for a few minutes until browned & add the spices & stock cubes and a dash of water.

3. Add the tinned tomatoes & tomato puree and season with S&P. Simmer for 15 mins on low.

4. Meanwhile, spray the aubergine slices with spray oil and fry the slices on a griddle (Skillet) pan/ or grill (Broil) the slices for a couple of minutes. Set aside.

5. Add 3/4 of the chopped coriander (Cilantro) to the mince mixture. Stir through the sultanas.

6. In an ovenproof casserole/lasagne dish, spoon on some on the mince mixture then add a layer of aubergines on top. Repeat. Top with one final layer of aubergine slices and then top with the sliced beef tomatoes, crumbled feta cheese and remaining coriander. Grind on some black pepper.

7. Bake in the oven for 15-20 mins until bubbling & browning, Serve with mixed salad.