Greek Moussaka with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,017 cal. | (48 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 28 μg | (62 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,851 mg | (46 %) | ||
| Calcium | 501 mg | (50 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 28 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 314 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 16 ozs waxy potatoes
- 2 Eggplant
- salt
- olive oil
- 2 onions
- 18 ozs Tomatoes
- 18 ozs Ground meat (beef or lamb)
- 8 ozs dry white wine
- 1 generous pinch sugar
- ½ tsp cinnamon
- freshly ground peppers
- 1 tsp dried oregano
- 3 ozs breadcrumbs
- 3 ozs Gruyere
- 1 oz butter
- 3 Tbsps Pastry flour
- 14 ozs milk
- freshly grated Nutmeg
- 2 tsps lemon juice
- 3 eggs
- 6 ozs soft Feta
Preparation steps
Peel the potatoes, rinse, slice thinly and place in a bowl of cold water.
Rinse the eggplants and cut lengthwise into 1/4 inch thick slices. Let stand for about 20 minutes in salted water, drain and pat dry. Heat 3-4 tablespoons olive oil in a large nonstick frying pan, sauté the eggplant slices over high heat until golden brown. Drain on paper towels.
Peel the onions and dice. Blanch the tomatoes in hot water, rinse, peel, quarter, remove the seeds and dice the flesh. Sauté the onions in 3 tablespoons oil in a frying pan. Add the ground beef and sauté over high heat until crumbly. Add the tomatoes, white wine, sugar, cinnamon and season with salt and pepper. Simmer over medium heat, covered, for about 5 minutes. Add the oregano and simmer for another 5 minutes. Let cool.
Preheat the oven to 180°C / 350°F convection.
Mix 2 tablespoons breadcrumbs and 1/2 the cheese into the meat. Melt the butter in a saucepan and cook the flour until light brown and nutty. Slowly stir in the milk. Simmer for 5 minutes, stirring, over low heat and season with salt, pepper and nutmeg. Add lemon juice and let cool slightly. Whisk 2 eggs and the remaining cheese into the sauce. Grease a baking dish and sprinkle with the remaining breadcrumbs. Mix 1 egg into the meat. Line the dish with the potato slices with 1/2 of the eggplant. Cover with the meat, the remaining eggplant and sauce. Crumble the feta cheese over top and sprinkle with the remaining cheese. Bake for about 1 hour.
