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Moussaka

Moussaka
Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese.
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For 6 people, you will need:



Nutritional information:

Whole recipe
Calories
4199
210%
Proteins
174g
67%
Carbohydrates
128g
12%
Fats
333g
50%
 Per 100 g 
Calories
166
8%
Proteins
7g
3%
Carbohydrates
5g
<1%
Fats
13g
2%
 Per person 
Calories
699
35%
Proteins
29g
11%
Carbohydrates
21g
2%
Fats
55g
8%
TrafficRating
  • Already noted 25 times
  • Average note : 2.6/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 1 hour 28 min.
Cooking : 1 hour 25 min.
Start to finish : 2 hours 53 min.
Preservation : Several days in the fridge, in a closed jar.


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How much will it cost?

 For 6 people : 15.09 €
 Per person  : 2.52 €

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 Note : These prices are only approximate. Read more...



Step by step recipe:


1
Wash 3 egg-plants or aubergine and cut into thin slices.

Salt them and put in a strainer for about one hour, until some of the juice runs out.

Moussaka : Photo of step #1
2
Meanwhile, peel 4 tomatoes, remove seeds and cut into pieces.
Moussaka : Photo of step #2
3
Moussaka : Photo of step #3
4
Heat 4 tablespoons olive oil in a large pan. When hot put in the aubergine slices.
Moussaka : Photo of step #4
5
Cook for 4 or 5 minutes while stirring, then transfer onto absorbant paper.
Moussaka : Photo of step #5
6
In the same pan heat 4 tablespoons olive oil. When hot, add the chopped onion and cook for one minute.

Add 500 g minced beef.

Moussaka : Photo of step #6
7
Cook meat until it browned, then salt, pepper, and add 1 Bouquet garni and 2 garlics clove en chemise.
Moussaka : Photo of step #7
8
Add tomatoes.
Moussaka : Photo of step #8
9
Mix well, cover, and cook on low heat for about 30 minutes, stirring occasionally.
Moussaka : Photo of step #9
10
After this time, uncover, discard bouquet garni and garlic.
Moussaka : Photo of step #10
11
Prepare bechamel sauce. When ready add 200 g feta in small pieces.
Moussaka : Photo of step #11
12
Preheat oven to 392°F (200°C).

Butter a gratin dish, and arrange half the aubergine slices in a layer in the bottoom.

Moussaka : Photo of step #12
13
Cover with half the meat.
Moussaka : Photo of step #13
14
Cover with half the bechamel.
Moussaka : Photo of step #14
15
Repeat these 3 layers, and finish by sprinkling with some cheese.
Moussaka : Photo of step #15
16
Cook in the oven until top is golden brown (about 30 minutes).
Moussaka : Photo of step #16

Remarks:

As with all gratin style dishes, moussaka can be made in advance, even frozen to be reheated when required.

Source:

Home made.

Last modified on: August 1st 2011

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Your comments or questions on this recipe:

- - -

Wow! I never realized the simplicity in preparing Moussaka. There is hope for me. Thank you so much for sharing jh. I am filing it for future use.

Comment #1 posted on october 22th 2008 at 14:30 by Louise.


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