Moussaka
This juicy dish of mince meat and vegetables satisfies in volume without being heavy in carbohydrates.
40 minutes151kcalDifficulty:MediumIngredients
- 2Long sliced zucchini
- 2Long sliced eggplants
- Salt and pepper
- 6 tbspVegetable oil [olive or corn]
- 1Chopped onion
- 2Chopped garlic cloves
- 1 tspCinnamon
- 1 tspSugar
- 0.5 tspCloves
- 1 lbGround meat
- 1 cupTomato sauce
- 1 bunchParsley
- 1 bunch Basil
- 1.5 cups Bechamel sauce
- 2Egg yolks
- 3 ozGrated Parmesan cheese
- 1 bunchRosemary
Steps
STEP 1
Cook zucchini and eggplant slices in a frying pan with 4 tbsp olive oil until just golden. Keep aside.
STEP 2
In a big frying pan cook onion and garlic for 4 to 5 mins until tender.
STEP 3
Add cinnamon, sugar, ground cloves, and ground meat. Stir and cook until the meat is almost brown.
STEP 4
Assemble the moussaka in an oven proof dish approx. 20 x 25 cm alternating in layers the zucchini, eggplant, tomato sauce, ground meat and bechamel sauce mixed with the egg yolks.
STEP 5
Finish with bechamel sauce, sprinkle with cheese and cook in the oven at medium high temperature for 15 to 20 mins until golden.
STEP 6
Garnish with rosemary.
