Eggplant and Zucchini Moussaka with Rice

First, cut the eggplants and zucchinis into thicker slices (approx. 0.5 cm), place them in a large bowl, and salt them. Then set them aside and let them release water (approx. 10 minutes). Meanwhile, finely chop the onion and garlic.

In a deep pan, heat 2 tablespoons of oil and sauté the ground turkey over medium to high heat. Season with salt and pepper while sautéing. Sauté for 8–10 minutes until the meat is browned, then remove it from the pan and set aside. Reduce the heat to low, add the onion to the pan and sauté for 4–5 minutes. Then add the garlic and sauté for another 30–60 seconds. After that, add the canned tomatoes, meat, vinegar, and Herbes de Provence, and cook everything for 10–15 minutes over medium to high heat.

Meanwhile, whisk the milk with the eggs and pat the zucchini and eggplant dry with a paper towel. Once the tomato mixture begins to thicken, pour in the milk and egg mixture and cook for 20–30 minutes over medium heat until the mixture thickens.