Moussaka with Bechamel

فاطمه السقاطCuoco

Ingredienti

• Eggplant, Roma
  1 kilogram
• Peperone
  150 grams
• Peperoncino
  150 grams
• Patata
  0.5 kilogram
• Oil, for frying
  1 cup
• Carne macinata di manzo
  500 grams
• Onion, chopped
  2 pieces
• Garlic, minced
  4 cloves
• Succo di pomodoro
  2 cups
• Olio
  2 tablespoons
• Farina
  0.5 cup
• Eggs
  2 pieces
• Yogurt
  1 cup
• Ghee
  3 tablespoons
• Acqua
  1 cup
• Salt and black pepper to taste
  0
• Cumino
  0

Passi

1. 1

   Peel the eggplant and cut it into slices, then place it in a strainer and sprinkle with salt.

   Utensili necessari:

   Colino

   Coltello

   Tagliere

   5 min
2. 2

   Peel the potatoes and cut them into sticks, then cut the peppers in half.

   Utensili necessari:

   Coltello

   Tagliere

   5 min
3. 3

   Fry all the ingredients and place them on paper towels to absorb the oil after frying.

   Utensili necessari:

   Padella

   🍳

   Paper Towels

   10 min
4. 4

   Add two tablespoons of oil to a pot over heat, add the chopped onion, and sauté until it turns yellow, then add the minced garlic for a few seconds while stirring.

   Utensili necessari:

   Pentola

   Padella

   5 min
5. 5

   Then add the ground meat over the onion and garlic, along with the tomato juice, and let the mixture cook for half an hour until done.

   Utensili necessari:

   Pentola

   30 min
6. 6

   Melt the ghee in a pot over heat, add the flour, and stir until it turns yellow. Then gradually add water while continuously stirring to prevent the flour from clumping, and continue stirring until it reaches a boiling point.

   Utensili necessari:

   Pentola

   10 min
7. 7

   Then gradually add the yogurt while continuously stirring until it boils, add salt and pepper, and when it cools, add the eggs.

   Utensili necessari:

   Pentola

   5 min
8. 8

   Take a 24 cm tray and layer it with eggplant, then potatoes, then peppers, and place the ground meat on top. Repeat the layering and then add the bechamel sauce on top.

   Utensili necessari:

   Vassoio

   10 min
9. 9

   Place the tray in the oven for 30 minutes at medium heat until the top is browned.

   Utensili necessari:

   Forno

   30 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Peperoneper 100g

Energia20 kcal

Proteine1 g

Grassi totali0.2 g

Carbohydrate4.7 g

Zuccheri totali2 g

Fibre alimentari1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

Peperoncinoper 100g

Energia318 kcal

Proteine12 g

Grassi totali14 g

Carbohydrate60 g

Fibre alimentari25 g

Zuccheri totali3 g

Patataper 100g

Energia77 kcal

Proteine2.02 g

Grassi totali0.1 g

Carbohydrate17.58 g

Fibre alimentari2.2 g

Zuccheri totali0.82 g

Acqua79.25 g

Carne macinata di manzoper 100g

Energia250 kcal

Proteine26 g

Grassi totali20 g

CoenzymeQ103.1 mg

Zinco4.8 mg

Succo di pomodoroper 100g

Energia30 kcal

Proteine1 g

Grassi totali0.1 g

Carbohydrate7 g

Zuccheri totali4 g

Fibre alimentari0.5 g

Acqua91 g

Olioper 100g

Energia884 kcal

Grassi totali100 g

Farinaper 100g

Energia364 kcal

Proteine10.33 g

Grassi totali1 g

Carbohydrate76.31 g

Fibre alimentari2.7 g

Zuccheri totali0.3 g

Yogurtper 100g

Energia61 kcal

Proteine3.3 g

Grassi totali3.5 g

Carbohydrate4 g

Zuccheri totali4 g

Grassi saturi2.2 g

Colesterolo10 mg

Gheeper 100g

Energia900 kcal

Grassi totali100 g

Acquaper 100g

Acqua100 g

Cuminoper 100g

Energia375 kcal

Proteine18 g

Grassi totali22 g

Carbohydrate44 g

Fibre alimentari11 g

Zuccheri totali2.2 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag