Informations supplémentaires
40 min.
|
637 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Finely chop the onion, the garlic and the parsley. Thinly slice the eggplant.
2. Cook the eggplant
Heat a generous drizzle of olive oil in a pan over medium-high heat. Cook the eggplant slices 2-4 minutes on each side until golden brown. Use two pans as desired to speed up the cooking time. Add more oil to the pan if the pan seems dry. Remove from the pan and place on paper towels to absorb excess oil.
3. Cook the pork
Add a drizzle of olive oil to the pan. Add the pork, the onion, the garlic, and the spices. Cook for around 4-5 minutes or until the meat is fully cooked. Add the diced tomatoes and cook for another minute. Season to taste and remove from the pan.
4. Make the bechamel
Wipe the pan clean or use a new pan. Melt 2 tbsp of butter. Add the flour and mix well. Cook 1 minute. Gradually add the milk and whisk until you obtain a thick sauce. Add salt and pepper.
5. Assemble the moussaka
Add the pork to a baking dish. Cover with slices of eggplant. Pour the bechamel and crumble the feta cheese on top. Cook in the oven for 10 minutes.
6. Plate your dish
Serve the moussaka with fresh parsley. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
280gGround Pork
80gFeta Cheese
0.5unitFresh Italian Parsley
0.5unitEggplant(s)
0.5unitYellow Onion(s)
0.5unitDiced Tomatoes
1unitGarlic Clove(s)
10gAll-Purpose Flour
6gSpice Mix (cinnamon powder,ground nutmeg,dried oregano)
200mlMilk 2%
What you need
pan, whisk, baking dish
637 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
32g
11%
fat
38g
58%
cholesterol
155mg
52%
fiber
9g
36%
protein
43g
saturated
18g
90%
sodium
857mg
36%
sugar
22g
trans
0g