Greek Ground Meat and Vegetable Moussaka

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Greek Ground Meat and Vegetable Moussaka
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Health Score:
8,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
777
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie777 kcal(37 %)
Protein49.71 g(51 %)
Fat39.35 g(34 %)
Carbohydrates46.45 g(31 %)
Sugar added1.05 g(4 %)
Roughage9.69 g(32 %)
Vitamin A586.52 mg(73,315 %)
Vitamin D5.39 μg(27 %)
Vitamin E7.59 mg(63 %)
Vitamin B₁0.46 mg(46 %)
Vitamin B₂1.33 mg(121 %)
Niacin18.58 mg(155 %)
Vitamin B₆0.94 mg(67 %)
Folate157.44 μg(52 %)
Pantothenic acid3.08 mg(51 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂3.82 μg(127 %)
Vitamin C26.31 mg(28 %)
Potassium1,588.33 mg(40 %)
Calcium543.16 mg(54 %)
Magnesium124.24 mg(41 %)
Iron3.76 mg(25 %)
Iodine111.23 μg(56 %)
Zinc5.17 mg(65 %)
Saturated fatty acids18.85 g
Cholesterol352.09 mg

Ingredients

for
6
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 teaspoon Ground cinnamon
1 teaspoon dried oregano
100 grams Hard cheese (Gruyere or Kefalotiri)
3 eggs
4 tablespoons breadcrumbs
40 grams butter (and butter for the pan)
4 tablespoons Pastry flour
750 milliliters milk
2 eggs
freshly grated Nutmeg
1 teaspoon lemon juice
How healthy are the main ingredients?
Eggplantsaltolive oiloniontomatosugar

Preparation steps

1.

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. 

2.

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.

3.

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. 

4.

Whisk remaining cheese with eggs and add mixture to the sauce. Season with salt, pepper, nutmeg and lemon juice.

5.
Preheat the oven to 180 ° C convection.
6.

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.