Moussaka

Name: Moussaka
Total time: 1 h 15 min
Yield: 6
Cuisine: European, Greek
Ingredients: 9 ozs ground Beef; 9 ozs ground Pork; 1 onion; 2 cloves garlic cloves; 5 Tbsps olive oil; 2 Tbsps tomato puree; 1 tsp oregano (dried); 1 bunch parsley; salt; freshly ground peppers; 3 Tbsps lemon juice; 5.333 cups waxy potatoes; 21 ozs medium-sized Zucchini; 1.333 cups Greek Feta; 0.15 cup butter; 0.25 cup flour; 2 cups milk; Nutmeg; butter (for the dish); parsley (to garnish)

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Health Score:

82 / 100

Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 15 min.

Ready in

Calories:

632

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	632 cal.	(30 %)
Protein	31 g	(32 %)
Fat	41 g	(35 %)
Carbohydrates	34 g	(23 %)
Sugar added	0 g	(0 %)
Roughage	3.3 g	(11 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	0.1 μg	(1 %)
Vitamin E	2.9 mg	(24 %)
Vitamin K	38.2 μg	(64 %)
Vitamin B₁	0.7 mg	(70 %)
Vitamin B₂	0.6 mg	(55 %)
Niacin	13.1 mg	(109 %)
Vitamin B₆	0.6 mg	(43 %)
Folate	57 μg	(19 %)
Pantothenic acid	1.4 mg	(23 %)
Biotin	7.9 μg	(18 %)
Vitamin B₁₂	2.7 μg	(90 %)
Vitamin C	49 mg	(52 %)
Potassium	1,120 mg	(28 %)
Calcium	277 mg	(28 %)
Magnesium	85 mg	(28 %)
Iron	4.2 mg	(28 %)
Iodine	55 μg	(28 %)
Zinc	5.2 mg	(65 %)
Saturated fatty acids	19.7 g
Uric acid	158 mg
Cholesterol	113 mg
Complete sugar	6 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 9 ozs ground Beef; 9 ozs ground Pork; 1 onion; 2 cloves garlic cloves; 5 Tbsps olive oil; 2 Tbsps tomato puree; 1 tsp oregano (dried); 1 bunch parsley; salt; freshly ground peppers; 3 Tbsps lemon juice; 5.333 cups waxy potatoes; 21 ozs medium-sized Zucchini; 1.333 cups Greek Feta; 0.15 cup butter; ¼ cup flour; 2 cups milk; Nutmeg; butter (for the dish); parsley (to garnish)

How healthy are the main ingredients?

potato Zucchini Feta Beef Pork olive oil

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Product recommendation

Can be frozen.

Preparation steps

Peel and dice the onion and garlic. Heat 1 tbsp oil and sweat the onion and garlic until translucent. Add the mince and fry over a medium heat, breaking it up to brown right through. Then stir in the tomato puree, tomatoes with their juice and oregano. Simmer without a lid for 20 minutes. Wash the parsley, pick off and finely chop the leaves and stir in. Season well with salt, pepper and lemon juice.

Peel, wash and thinly slice the potatoes. Lay on a baking tray, sprinkle with 2 - 3 tbsp olive oil and cook in a hot oven (250 °C) for about 10 minutes.

Meanwhile, wash, trim and slice the courgettes.

Grease a baking dish and cover the base with a layer of potato slices, using a quarter of the potatoes. Then cover with half of the mince sauce and half of the courgettes. Scatter with 50 g of crumbled feta. Now add another layer of potatoes, using another quarter of the potatoes and cover with the remaining mince and courgettes. Add a further 50 g cheese and arrange the remaining potato slices on top. Season each layer with salt and pepper.

For the sauce, melt the butter and heat until it foams, then stir in the flour and cook without browning. Stir in the milk and bring to the boil, then simmer over a low heat without a lid for 10 minutes. Crumble the rest of the feta, add to the sauce and puree briefly. Season with salt and pepper and add nutmeg and lemon juice to taste. Pour the sauce over the moussaka and bake in a preheated oven (180°C) for about 45 minutes. Cut into portions and served garnished with parsley.

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