Greek Ground Meat and Vegetable Moussaka
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 959 mg | (24 %) | ||
| Calcium | 358 mg | (36 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 267 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 Eggplant
- salt
- olive oil (for cooking)
- 1 onion
- 4 Tomatoes
- 500 grams Ground meat (Beef or lamb)
- 250 milliliters dry white wine
- 1 pinch sugar
- freshly ground peppers
- ½ tsp Ground cinnamon
- 1 tsp dried oregano
- 100 grams Hard cheese (Gruyere or Kefalotiri)
- 3 eggs
- 4 Tbsps breadcrumbs
- 40 grams butter (and butter for the pan)
- 4 Tbsps Pastry flour
- 750 milliliters milk
- 2 eggs
- freshly grated Nutmeg
- 1 tsp lemon juice
Preparation steps
Rinse and dry eggplants, trim the ends and cut into about 0.5 cm (approximately 1/5 inch) thick slices. Sprinkle each with a little salt and let stand for about 15 minutes. Pat dry well. Heat 1-2 tablespoons of oil in a pan and cook eggplant slices, few at a time, for about 3-4 minutes per side or until golden brown. Drain on paper towels.
Peel onion and chop finely. Blanch tomatoes in hot water nad rinse in cold water, peel and quarter, remove seeds and dice finely. Heat 1-2 tablespoons of oil in a pan and saute onion until translucent. Add ground meat and saute until crumbly and all liquid has evaporated. Deglaze pan with wine and add tomatoes. Season with salt, sugar, pepper, cinnamon and oregano and simmer for about 10 minutes or until almost all liquid has evaporated. Remove from the heat and cool. Season to taste and add half of grated cheese, 1 egg and breadcrumbs.
Heat butter in a pan and add flour and cook briefly, stirring. Gradually add milk and bring to a boil, stirring. Simmer, stirring, for about 5 minutes. Remove from the heat and cool slightly.
Whisk remaining cheese with eggs and add mixture to the sauce. Season with salt, pepper, nutmeg and lemon juice.
Butter baking pan and layer with half of eggplant slices. Spread with meat mixture and top with remaining eggplant slices. Pour bechamel sauce over and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour or until golden brown. If moussaka brown too quickly, cover with aluminum foil. Remove from the oven and serve.
