Moussaka

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Moussaka
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
1550
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,550 cal.(74 %)
Protein75 g(77 %)
Fat105 g(91 %)
Carbohydrates76 g(51 %)
Sugar added1 g(4 %)
Roughage9.3 g(31 %)
Vitamin A0.8 mg(100 %)
Vitamin D2.7 μg(14 %)
Vitamin E16.3 mg(136 %)
Vitamin K44.5 μg(74 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.4 mg(127 %)
Niacin36.1 mg(301 %)
Vitamin B₆1.6 mg(114 %)
Folate237 μg(79 %)
Pantothenic acid4 mg(67 %)
Biotin34.3 μg(76 %)
Vitamin B₁₂12.9 μg(430 %)
Vitamin C241 mg(254 %)
Potassium2,972 mg(74 %)
Calcium395 mg(40 %)
Magnesium198 mg(66 %)
Iron10.2 mg(68 %)
Iodine54 μg(27 %)
Zinc15.9 mg(199 %)
Saturated fatty acids49.8 g
Uric acid380 mg
Cholesterol446 mg
Complete sugar24 g

Ingredients

for
4
Ingredients
700 grams Eggplant
salt
freshly ground peppers
1 onion
1 kilogram cooked potatoes (prepared day before)
3 Red Bell pepper
4 Tbsps butter
2 Tbsps chopped parsley
5 Tbsps Pastry flour
700 milliliters milk
400 grams Whipped cream
½ tsp sugar
1 Tbsp lemon juice
1 tsp grated Lemon peel
6 Tbsps vegetable oil
1 kilogram Ground beef
½ tsp cinnamon
3 eggs
How healthy are the main ingredients?
potatoEggplantWhipped creamparsleysugarsalt

Preparation steps

1.

Rinse and pat dry eggplants, cut into 1 cm (approximately 1/2 inch) thick slices.

2.

Peel onion and chop finely, cut potatoes into 0.5 cm (approximately 1/5 inch) thick slices.

3.

Rinse bell peppers, halve and remove seeds and ribs, dice. Heat 1 tablespoon of butter in a pan and saute diced peppers for a few minutes, add 1/2 cup of water and season with salt and pepper. Simmer, covered, for about 7 minutes. Remove from heat and puree. 

4.

Prepare bechamel sauce. Heat butter in a saucepan, add flour and cook until light brown. Add milk and cream and simmer for about 5 minutes, stirring occasionally. Season with salt, pepper, sugar, lemon juice and zest. Remove from heat and cool. 

5.

Heat 3 tablespoons of oil in a large skillet, brown ground beef and onions until crumbly. Add pepper puree and chopped parsley; season with salt, pepper and cinnamon. Heat remaining oil in another pan and cook eggplant slices until browned on both sides, season with salt and pepper. Line large, greased baking dish with half of potatoes slices, season with salt and pepper and spread some of bechamel sauce on top. Spread with eggplant slices and cover with remaining potatoes. Drizzle  wtih a little bechamel sauce and spread ground beef mixture evenly on top. Whisk remaining bechamel sauce with eggs and pour over meat. Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. Remove from oven and serve.