Moussaka
Nutritional values
(Percentage of daily recommendation)
| Calorie | 967 cal. | (46 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 2,235 mg | (56 %) | ||
| Calcium | 345 mg | (35 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 5 Tbsps olive oil
- 500 grams mixed Ground meat
- 1 lg can diced Tomatoes (800 g)
- 1 tsp dried oregano
- 600 grams Eggplant
- 800 grams waxy potatoes
- 200 grams Feta
- 50 grams butter
- 40 grams Pastry flour
- 500 milliliters milk
- 1 tsp Red pepper flakes
- salt
- freshly ground peppers
- Pastry flour (for dusting)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Step 1
Rinse and peel the eggplant. Peel and rinse the potatoes. Thinly slice the eggplant and potatoes and coat in the flour. Heat the oil in a skillet. Add the eggplant and potatoes and cook until golden brown. Season with salt and pepper to taste.
Step 2
Peel and dice the onion and garlic. Heat 1 tablespoon of the oil in a skillet. Add the ground meat and cook until golden and crumbly. Add the tomatoes including juice and the oregano into the meat. Simmer for 20 minutes. Season with salt and pepper to taste.
Step 3
Place a third of the potatoes in a greased baking dish. Place half the meat mixture on top. Arrange 1/2 of the eggplant on top. Sprinkle 50 grams (approximately 1/4 cup) of the feta cheese on top. Repeat the process finishing with a layer of potatoes. Season with salt and pepper to taste.
In a pot, melt the butter. Add the flour and cook until fragrant. Gradually whisk in the milk. Simmer over low heat until thickened. Cube 100 grams (approximately 1/3 cup) of the feta and whisk into the sauce until smooth. Season with salt, pepper flakes, and pepper to taste. Pour over the eggplant mixture. Place in oven, reduce temperature to 160°C (approximately 320°F) and bake on the middle rack for 1 hour. Let cool slightly before serving.
