Moussaka
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,379 cal. | (66 %) | ||
| Protein | 75.02 g | (77 %) | ||
| Fat | 68.08 g | (59 %) | ||
| Carbohydrates | 125.56 g | (84 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.42 g | (41 %) |
| Vitamin A | 531.37 mg | (66,421 %) | ||
| Vitamin D | 4.35 μg | (22 %) | ||
| Vitamin E | 4.73 mg | (39 %) | ||
| Vitamin B₁ | 1.81 mg | (181 %) | ||
| Vitamin B₂ | 1.38 mg | (125 %) | ||
| Niacin | 32.57 mg | (271 %) | ||
| Vitamin B₆ | 1.41 mg | (101 %) | ||
| Folate | 236.71 μg | (79 %) | ||
| Pantothenic acid | 4.01 mg | (67 %) | ||
| Biotin | 5.31 μg | (12 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 56.82 mg | (60 %) | ||
| Potassium | 2,535.21 mg | (63 %) | ||
| Calcium | 857.22 mg | (86 %) | ||
| Magnesium | 179.51 mg | (60 %) | ||
| Iron | 9.77 mg | (65 %) | ||
| Iodine | 62.73 μg | (31 %) | ||
| Zinc | 8.21 mg | (103 %) | ||
| Saturated fatty acids | 22.09 g | |||
| Cholesterol | 276.57 mg |
Ingredients
- For the moussaka
- 1 large onion
- 100 milliliters olive oil
- 2 garlic cloves
- 750 grams mixed Ground meat
- 2 cans chopped Canned tomatoes (each 400 grams)
- 2 Tbsps Tomato paste
- 1 bunch parsley
- 2 Eggplant
- 450 grams potatoes
- For the sauce
- 50 grams butter
- 50 grams Pastry flour
- 600 milliliters milk
- 200 grams Greek Yogurt (0.1% fat)
- 2 eggs
- 100 grams Parmesan (freshly grated)
- 3 breadcrumbs
- salt (and pepper)
Preparation steps
Peel onion and garlic and chop finely. Heat 2 tablespoons olive oil in a pan and saute onion and garlic until soft. Add ground meat to the pan and cook everything while stirring until crumbly. Rinse parsley, pluck leaves from stems, set aside some for garnish and chop remaining. Add chopped parsley, tomatoes and tomato paste to the pan, mix and season with salt and pepper. Simmer over medium heat for 20 minutes. Rinse eggplant, trim, cut into slices and place on a lined baking tray. Brush eggplant with remaining olive oil and cook in a preheated oven at 180°C (approximately 350°F) for 10 minutes. Peel potatoes, rinse, cut into slices and cook for 10 minutes in a pot of boiling salted water and drain.
For the sauce, melt butter in a pan, stir in flour and add milk while stirring. Cook as long as needed until a thickish sauce is created. Allow to cool slightly, then stir in yogurt and eggs.
Add 2 tablespoons cheese to the pan, mix and season with salt and pepper.
Pour ground meat mixture into a large square ovenproof dish and smooth surface. Arrange potato and eggplant slices in layers on top of ground meat mixture and cover with the sauce. Sprinkle with remaining cheese and breadcrumbs and bake in the oven at 180°C (approximately 350°F) for about 45 minutes.
