Eggplant Moussaka
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Eggplant Moussaka
11 min
Easy
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63 28.4g / 63%
14 14.8g / 14%
23 23.7g / 23%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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Eggplant Moussaka

(0)
45 Min
Easy

Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
2  large
Eggplant, peeled and diced
2  tsp
salt
4  tbsp
Vegetable oil
1  Medium
Onions, finely chopped
600  g
Minced lamb
1  Medium
Green chili, chopped
5  Cloves
Garlic, finely chopped
20  g
Tomato Paste
2  tsp
Ground cinnamon
1  tsp
salt
1  tsp
Ground Black Pepper
1  tsp
dried oregano
2  large
Tomatoes, diced
1  Sachet
MAGGI® Béchamel with Cheese Mix
6  tbsp
Mozarella cheese, grated
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Nutrition Value

Carbohydrates
14.82 g
Energy
407.51 kcal
Fats
28.49 g
Protein
23.78 g
Information per serving

Instruction

45 Minutes

  • Step 1

    0 Min
    Preheat oven to 180°C and place rack on medium level.

  • Step 2

    0 Min
    Peel and slice eggplant into 2 cm disks. Sprinkle with salt and allow bitter juices to drain for 30 mins. Pat dry with a kitchen towel and fry in batches in vegetable oil, remove from pan and set aside.

  • Step 3

    0 Min
    Using the same pan, sauté onions until golden. Add the minced lamb and continue cooking until lamb is fully cooked. Add chili, garlic, tomato paste cinnamon, black pepper and oregano and cook for 10 mins.

  • Step 4

    11 Min
    Meanwhile, prepare béchamel sauce by following instructions on MAGGI® Béchamel with cheese mix sachet , bring to a boil and allow to cook for 2-3 mins until thickened.

  • Step 5

    0 Min
    Line half the prepared eggplant and tomatoes on the bottom of a baking dish, cover with minced lamb mixture and line the remaining eggplant and tomatoes over meat.

  • Step 6

    0 Min
    Pour the prepared sauce over the top and sprinkle with Mozzarella cheese.

  • Step 7

    0 Min
    Bake in preheated oven for 25-30 mins or until cheese is golden.

  • Step 8

    0 Min
    Allow to cool slightly before serving.
Eggplant Moussaka

Step 1 of 8

Preheat oven to 180°C and place rack on medium level.

Eggplant Moussaka

Step 2 of 8

Peel and slice eggplant into 2 cm disks. Sprinkle with salt and allow bitter juices to drain for 30 mins. Pat dry with a kitchen towel and fry in batches in vegetable oil, remove from pan and set aside.

Eggplant Moussaka

Step 3 of 8

Using the same pan, sauté onions until golden. Add the minced lamb and continue cooking until lamb is fully cooked. Add chili, garlic, tomato paste cinnamon, black pepper and oregano and cook for 10 mins.

Eggplant Moussaka

Step 4 of 8

Meanwhile, prepare béchamel sauce by following instructions on MAGGI® Béchamel with cheese mix sachet , bring to a boil and allow to cook for 2-3 mins until thickened.

Eggplant Moussaka

Step 5 of 8

Line half the prepared eggplant and tomatoes on the bottom of a baking dish, cover with minced lamb mixture and line the remaining eggplant and tomatoes over meat.

Eggplant Moussaka

Step 6 of 8

Pour the prepared sauce over the top and sprinkle with Mozzarella cheese.

Eggplant Moussaka

Step 7 of 8

Bake in preheated oven for 25-30 mins or until cheese is golden.

Eggplant Moussaka

Step 8 of 8

Allow to cool slightly before serving.

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