A legendary traditional dish prepared from eggplant, potato, egg yolks, meat and seasoning ingredients. Layered with remaining eggplants and bechamel sauce. Baked and serve.
STEP 1.Prepare the vegetables slice the eggplants into 1cm thick.
STEP 2.Season with salt and overlooked for time units. Within the meanwhile peel the potatoes and slice them.
STEP 3.Wash the eggplants well and pat them dry.
STEP 4.Fry the eggplants and potatoes until golden.
STEP 5.Transfer to a towel to induce obviate access to oil.
STEP 6.For a lighter version place the eggplants and potatoes throughout a baking pan, drizzle with oil and bake and golden.
STEP 7.Prepare the meat mixture heat oil throughout a vast pan over medium heat. Add sliced onions and sauté for 3-4 minutes.
STEP 8.Add crushed garlic and sauté for 2-3 minutes further.
STEP 9.Add the meat and cook, stirring, until the meat is no longer pink.
STEP 10.And salt, pepper, cinnamon and thyme, stir well.
STEP 11.Add ingredients and stir.
STEP 12.Add herb, sauce and stir well.
STEP 13.Add broth, stir and manufacture to a boil. Reduce the heat to low and simmer until thickens.
STEP 14.Deduct from heat and overlooked.
STEP 15.Prepare the bechamel sauce sauce heat one liter of milk. Throughout a medium pan over low heat soften butter, once the butter is liquified, add flour and whisk continuously, until swish paste forms.
STEP 16.Bit by bit add the great and comfy milk whereas frequently whisking to forestall lumps.
STEP 17.Whisk until the sauce is swish and thick. Deduct from heat and add pinch salt, black pepper, nutmeg, cheese and egg yolks, whisk until swish.
STEP 18.Heat up household appliances to 180c (360f).
STEP 19.Assemble the moussaka add 4-5 tablespoons of the bechamel sauce to the meat mixture and mix.
STEP 20.Layer the potatoes throughout a 13"x8.5" ovenproof dish, then layer 0.5 the eggplants.
STEP 21.Pour the meat mixture and unfold equally.
STEP 22.Layer the remaining eggplants and pour the bechamel sauce.
STEP 23.Grate some cheese on high.
STEP 24.Bake for 40-50 minutes or until golden brown.
STEP 25.Deduct from household appliances and let cool for a minimum of 45 minutes before cutting.
Nutrition value
2765
calories per serving
161 g Fat208 g Protein114 g Carbs36 g FiberOther
Current Totals
161 g Fat
208 g Protein
114 g Carbs
36 g Fiber
MacroNutrients
Carbs
114 g
Protein
208 g
Fiber
36 g
Fats
Fat
161 g
Vitamins & Minerals
Calcium
1122 mg
Iron
38 mg
Vitamin A
3717 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
45 mg
Vitamin B6
5 mg
Vitamin B9
374 mcg
Vitamin B12
1 mcg
Vitamin C
255 mg
Vitamin E
13 mg
Copper
2 mcg
Magnesium
525 mg
Manganese
7 mg
Phosphorus
2553 mg
Selenium
178 mcg
Zinc
41 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
