Moussaka

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Moussaka
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
641
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie641 cal.(31 %)
Protein31 g(32 %)
Fat48 g(41 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage9.1 g(30 %)
Vitamin A1.9 mg(238 %)
Vitamin D1.4 μg(7 %)
Vitamin E5.1 mg(43 %)
Vitamin K650.8 μg(1,085 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.9 mg(82 %)
Niacin10.3 mg(86 %)
Vitamin B₆0.8 mg(57 %)
Folate391 μg(130 %)
Pantothenic acid2.5 mg(42 %)
Biotin28.4 μg(63 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C116 mg(122 %)
Potassium2,007 mg(50 %)
Calcium859 mg(86 %)
Magnesium192 mg(64 %)
Iron8 mg(53 %)
Iodine64 μg(32 %)
Zinc5 mg(63 %)
Saturated fatty acids25.4 g
Uric acid186 mg
Cholesterol207 mg
Complete sugar15 g

Ingredients

for
6
For the bechamel
1 shallot
4 Tbsps butter
3 Tbsps Pastry flour
250 milliliters Beef broth
350 milliliters milk
1 bay leaf
salt
freshly ground peppers
Nutmeg
50 milliliters Whipped cream
1 tsp lemon juice
For the Moussaka
2 kilograms Eggplant
salt
4 Tbsps olive oil
4 onions
1 kilogram Spinach
4 Tbsps butter
4 large Tomatoes
freshly ground peppers
½ tsp cinnamon
150 grams Parmesan (grated)
150 grams Gruyere (grated)
3 eggs
How healthy are the main ingredients?
EggplantSpinachParmesanWhipped creamolive oilshallot

Preparation steps

1.

For the bechamel: peel shallot and dice finely.

2.

Heat butter in a pan and saute shallot until translucent. Add flour and saute until lightly browned, stirring. 

3.

Whisk in hot broth and milk until sauce is smooth. Add bay leaf and season with nutmeg, salt and pepper. Bring to a boil, stirring and reduce heat. Simmer for about 20 minutes, stirring occasionally and add cream and lemon juice.

4.

For the moussaka: rinse and trim eggplants, cut halve of them crosswise into 1 cm (approximately 1/2 inch) thick slices, season with salt and let stand for about 30 minutes. Rinse and pat dry. Heat olive oil in a large frying pan and brown eggplant slices on both sides. Drain on paper towels.  

5.

Place remaining eggplants onto a baking sheet and bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes or until soft. Remove from the oven, cool slightly and peel, mash. 

6.

Peel onions and chop finely. Blanch tomatoes in hot water, peel and halve, remove seeds and chop finely.  Rinse spinach and blanch in boiling salted water, drain and rinse in cold water, squeeze well and chop coarsely. 

7.

Heat butter in a pan and saute onions until translucent. Combine mashed eggplants, tomatoes, spinach, onions and 2 tablespoons of bechamel sauce, season with salt, pepper and cinnamon.

8.

Layer eggplant slices and eggplant and tomato mixture in a baking pan, alaternating. Spread each layer with some bechamel sauce an  sprinkle with cheese (reserve some sauce and cheese for the last layer). 

9.

Whisk eggs with remaining bechamel and pour over moussaka, sprinkle with remaining cheese and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown.. Serve immediately.