Greek Eggplant Casserole with Ground Lamb (Moussaka)
Healthy, because
Even smarter
Nutritional values
The lamb gives the eggplant minced meat casserole the necessary portion of protein and thus supports muscle building and maintenance. The meat also contains B vitamins, especially vitamin B12, which is needed for blood formation, among other things.
The aubergine minced meat casserole, also known as moussaka, is particularly suitable as a meal-prep dish! Simply heat up a portion in the microwave for lunch and enjoy.
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,433 mg | (36 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 2 Eggplant
- salt
- olive oil
- 2 onions
- 5 Tbsps butter
- 500 grams Ground lamb
- freshly ground peppers
- 1 tsp cinnamon
- 500 grams Tomatoes
- 2 Tbsps Tomato paste
- 2 Tbsps chopped parsley
- 200 milliliters Red wine
- 1 tsp sugar
- 1 Tbsp oregano
- 30 grams Pastry flour
- 500 milliliters milk
- 2 eggs
- 120 grams crumbled Feta
Preparation steps
Rinse the eggplant, cut off the ends, cut into slices, sprinkle with salt and let sit. After 1/2 hour, pat dry with paper towels. Fry the eggplant slices in hot oil until golden. Remove and drain on paper towels. Peel the onions, chop finely and saute in 2 tablespoons hot butter until translucent, then add the ground lamb and cook until crumbly. Season with salt, pepper and cinnamon. Blanch the tomatoes for a few seconds in boiling water, peel, quarter, core and chop. Add the chopped tomatoes, tomato paste, parsley, wine and sugar to the ground lamb. Mix everything thoroughly and simmer for 10-15 minutes.
Preheat the oven to 180°C (approximately 350°F).
Grease a baking dish with olive oil. In the bottom of the dish, arrange a layer of eggplant, top with the meat, sprinkle with oregano and cover with another layer of eggplant.
Heat the remaining butter in a saucepan until foamy, stir in the flour and sauté briefly. Stir in the milk, bring to a boil and let thicken gradually. Season with salt and pepper and simmer for 5 minutes, stirring occasionally.
Beat the eggs and stir into the heated (not boiling) béchamel. Stir in half of the feta cheese and season with salt. Pour the sauce over the layers of eggplant and meat, sprinkle the remaining feta cheese on top and bake in the preheated oven for 45-50 minutes. Remove and serve immediately.
