Lunch · Greek
Eggplant Moussaka
Greek layered bake of potatoes, roasted eggplant, beef in tomato sauce and homemade béchamel.
- per serving
- 544 kcal
- Protein
- 33 g
- Total time
- 1 h 30 min
- Makes
- 1 serving
- High protein
Instructions
Preheat the oven to 210 °C (410 °F), convection. Weigh 100 g of peeled potatoes and 200 g of eggplant without the stem. Cut the potatoes into 3 mm rounds and the eggplant into 7 mm slices. Spread them on a baking sheet and brush with 7 g of oil. Bake for 25 minutes, turning halfway.
Meanwhile, chop the onion and garlic. Cook them for 4 minutes in the remaining 3 g of oil. Add the 100 g of raw ground beef and cook for 5 minutes, crumbling it.
Add the chopped tomato, cinnamon, pepper and 0.6 g of salt. Pour in 40 ml of water and simmer uncovered for 12 minutes, until you have a thick sauce.
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