Nutritional Chart
Calories: 589 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 33 g
- 29 g
- 50 g
Ingredients Needed for Moussaka
For the veggie mixture:
1 zucchini, sliced
1 eggplant, sliced
2 medium potatoes, sliced
1 red onion, sliced
salt
pepper
vegetable oil
1 fresh thyme sprig, chopped
For the ground beef:
1 tablespoon vegetable oil
2 garlic cloves, diced
1 small red onion, chopped
1 pound ground beef
salt
pepper
1 teaspoon cloves
2 teaspoons of cinnamon
1 cup canned tomatoes
½ cup tomato sauce
For the white sauce:
2 ounces of butter
⅔ cup flour
1 cup milk
1 cup parmesan, grated
2 yolks
How to Make Moussaka
- For the veggie mixture:
Add the zucchini, eggplant, potatoes, and red onion to a parchment paper-lined baking tray. Season with salt and pepper, drizzle with vegetable oil, sprinkle the thyme, and roast for 20 minutes at 360⁰F/180⁰C.
- For the ground beef:
Heat the vegetable oil in a skillet over low heat, then add the garlic and onion. Cook and stir until tender,
- Turn the heat to medium-low. Add the ground beef, give it a good stir, and cook it until browned. Season with salt and pepper, add the cloves, cinnamon, canned tomatoes, and tomato sauce. Cook and stir for 1 minute, then set aside.
- For the For the white sauce:
Melt the butter in a skillet over low heat, then add the flour.
- Start adding the milk at intervals while continuously stirring. Stir until you have a smooth mixture.
- Add the parmesan and yolks and continue to stir until smooth.
- Cooking the final dish:
Add the parmesan mixture to the cooked ground beef skillet and mix.
- Add the vegetable oil to a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish and spread it using a kitchen brush.
- Add the cooked vegetables, then evenly layer the cooked ground beef. Top with the Parmesan sauce and spread it evenly. Bake for 30 minutes at 360⁰F/180⁰C. Optionally, you can serve it with some sour cream.
