Eggplant and Zucchini Moussaka with Basmati Rice

Start by slicing the eggplants and zucchinis into thicker rounds (approximately 0.5 cm). Place them in a large bowl, salt them, and set aside for 10 minutes to release water. Meanwhile, finely chop the onion and garlic.

In a deep pan, heat 2 tablespoons of oil and sauté the ground turkey over medium-high heat. Season with salt and pepper during the process. Cook for 8-10 minutes until the meat is well browned, then remove it 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 cook for another 30-60 seconds. Add crushed tomatoes, the meat, vinegar, and Herbs de Provence, then simmer everything for 10-15 minutes over medium heat.

Meanwhile, whisk the milk with the eggs. Pat dry the zucchini and eggplant slices with a paper towel. When the tomato mixture begins to thicken, pour in the milk and egg mixture and simmer for another 20-30 minutes over medium heat until the mixture becomes dense.