Ingredients

Start to finish: 30 minutes
Serving: 4

2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1 bay leaf
1/2 teaspoon smoked paprika
1 pound lean ground turkey
14-ounce can diced tomatoes
2 tablespoons tomato paste
12-ounce jar roasted eggplant dip
Salt and freshly ground black pepper, to taste
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh mint

Directions

In a large, ovenproof skillet over medium high, heat the oil. Add the onion, garlic, cinnamon, allspice, bay leaf and paprika. Saute until the onion is tender, about 5 minutes.

Add the ground beef or turkey and cook until the meat is just browned. Stir in the diced tomatoes and tomato paste. Bring to a simmer, cover, reduce heat to low and cook 10 minutes.

Preheat the broiler.

Add the roasted eggplant and simmer, covered, another 5 minutes. Remove and discard the bay leaf. Season with salt and black pepper.

Remove the pan from the heat and top with crumbled feta. Alternately, transfer the moussaka to an oven-safe serving dish, then top with feta. Broil the moussaka for 1 to 2 minutes, just enough to lightly brown the cheese.

Just before serving, garnish with mint.

Nutrition information per serving: 367 calories; 15 g fat (1 g saturated); 45 mg cholesterol; 24 g carbohydrate; 33 g protein; 5 g fiber; 808 mg sodium.