Eggplant-Zucchini Moussaka with Rice

First, cut the eggplant and zucchini into slices about 0.5 cm thick. Place them in a large bowl, salt them, and let them sit for about 10 minutes to draw out water. Meanwhile, finely chop the onion and garlic.

Heat 2 tbsp of rapeseed oil in a deep pan and brown the minced turkey over medium to high heat. Season with salt and pepper. Fry for about 8–10 minutes until the meat is cooked through, then remove from the pan and set aside. Reduce the heat, add the onion to the pan, and sauté for 4–5 minutes. Add the garlic and fry for another 30–60 seconds. Then add the chopped tomatoes, the meat, white wine vinegar, and herbs de Provence. Let everything simmer for 10–15 minutes over medium heat.

Meanwhile, whisk the milk with the eggs. Pat the eggplant and zucchini slices dry with kitchen paper. As soon as the tomato sauce begins to thicken, stir in the egg-milk mixture and let it simmer for another 20–30 minutes over medium heat until the mixture is nicely creamy.