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Moussaka Recipe

Recipe By Slurrp

A legendary traditional dish prepared from eggplant, potato, egg yolks, meat and seasoning ingredients. Layered with remaining eggplants and bechamel sauce. Baked and serve.

4.6
13 Rating -
Rate
1hr 10minstotal
30minsPrep
40minsCook
1hr 10m.total
30m.Prep
40m.Cook
Moussaka
plan
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ingredients serve

serve1
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Ingredients for Moussaka Recipe

  • 3 medium – large eggplants
  • 3 Potatoes
  • 1 l arge onion
  • 2 garlic cloves
  • 700 gram minced beef
  • 3 tablespoon olive oil
  • 2 tablespoon tomato paste
  • 260 gram tomato sauce
  • 1 cup beef broth or 1/2 cup red wine
  • 1 bay leaf
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Thyme
  • 1 Litre regular Dairy Milk
  • 120 gram Butter
  • 120 gram Flour
  • 85 gram parmesan cheese
  • 1/2 teaspoon Nutmeg
  • 2 egg yolks
  • As required Vegetable Oil For Frying

Directions: Moussaka Recipe

  • 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

  • Fat
    161g
  • Protein
    208g
  • Carbs
    114g
  • Fiber
    36g

MacroNutrients

  • Carbs
    114g
  • Protein
    208g
  • Fiber
    36g

Fats

  • Fat
    161g

Vitamins & Minerals

  • Calcium
    1122mg
  • Iron
    38mg
  • Vitamin A
    3717mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    45mg
  • Vitamin B6
    5mg
  • Vitamin B9
    374mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    255mg
  • Vitamin E
    13mg
  • Copper
    2mcg
  • Magnesium
    525mg
  • Manganese
    7mg
  • Phosphorus
    2553mg
  • Selenium
    178mcg
  • Zinc
    41mg
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
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Recipe By Slurrp