Eggplant and Ground Meat Moussaka
Nutritional values
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,630 mg | (41 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 500 grams Eggplant
- salt
- 1 onion
- 2 garlic cloves
- 5 Tbsps olive oil
- 400 grams mixed Ground meat
- 1 can crushed Tomatoes (240 grams drained)
- 1 tsp oregano (dried)
- peppers
- 600 grams potatoes
- 200 grams Feta
- 50 grams butter
- 40 grams Pastry flour
- 400 milliliters milk
Preparation steps
Rinse and dry eggplants, trim ends and cut into thin slices. Sprinkle with 1-2 tablespoons of salt and let stand for 20 minutes. Peel and chop onion and garlic. Heat 1 tablespoon of olive oil in a wide pan. Saute onion and garlic for 2 minutes on medium heat. Add ground meat and saute until crumbly. Add tomatoes with their juices and oregano, season with salt and pepper. Saute for about 20 minutes on medium heat, stirring occasionally.
Rinse eggplant slices and pat dry. Arrange eggplant slices on a greased baking sheet and brush with 2 tablespoons of oil. Roast in preheated oven at 220°C (approximately 425°F) for about 8 minutes or until lightly browned. Remove from oven and reduce oven temperature to 180°C (approximately 350°F). Grease baking dish (about 20 x 25 cm) (approximately 8 x 10 inch) with oil. Peel and rinse potatoes, slice thinly. Arrange 1/3 of potato slices in the dish. Arrange half of meat misxture on top and half of eggplant slices. Crumble 50 grams (approximately 1/7 ounce) of feta and sprinkle on top. Repeat layers, finishing with potato layer. Season with salt and pepper lightly. Heat butter in a pan and saute flour briefly. Gradually add milk and simmer on low heat for about 5-8 minutes, stirring. Cut 100 grams of feta (approximately 3 1/2 ounce) into cubes and add to the sauce, puree with an immersion blender. Season sauce with salt and pepper and pour over moussaka. Bake in preheated oven for about 55-60 minutes or until golden brown. Remove from oven and serve.
