Moussaka
Nutritional values
(Percentage of daily recommendation)
| Calorie | 775 cal. | (37 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 1,486 mg | (37 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 24.9 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 700 grams Eggplant
- salt
- freshly ground peppers
- 1 onion
- 1 kilogram leftover cooked potatoes (sliced)
- 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
Preparation steps
Rinse eggplant, pat dry and cut into 1 cm (approximately 3/8 inch) thick slices.
Peel onion and finely chop and cut the potatoes into 0.5 cm (approximately 1/4 inch) thick slices.
Rinse the pepper, trim, cut in half, remove seeds, remove white membranes and dice. Heat 1 tablespoon butter in a pan and sauté the diced peppers in it, pour in 1/2 cup water, season with salt and pepper, cover and cook about 7 minutes. Cook, then remove from heat.
Melt butter in a saucepan, stir in the flour, then stir in the milk and cream and simmer for about 5 minutes, stirring occasionally until thickened. Add salt, pepper, sugar, lemon juice, lemon rind, season to taste and let cool.
Heat 3 tablespoons oil in a large skillet and brown the ground beef and onions. Mix the pepper and chopped parsley and season to taste with salt, pepper and cinnamon. Sauté the eggplant slices in remaining oil and season with salt and pepper. Line a large, greased baking dish with half of the potato slices, sprinkle with salt and pepper, spread with some of the béchamel sauce, shingle the eggplant on top and cover with the remaining potatoes. Cover each layer with a little béchamel sauce. Top evenly with the ground beef mixture. Whisk the remaining béchamel sauce with the eggs and pour over the casserole. Bake in an oven preheated to 180°C (approximately 350°F) 40 min. Cut into squares and serve.
