Moussaka with Bechamel

فاطمه السقاطCozinheiro

Ingredientes

• Eggplant, Roma
  1 kilogram
• Pimentão
  150 grams
• Pimenta forte
  150 grams
• Batata
  0.5 kilogram
• Oil, for frying
  1 cup
• Carne moída de vaca
  500 grams
• Onion, chopped
  2 pieces
• Garlic, minced
  4 cloves
• Suco de tomate
  2 cups
• Óleo
  2 tablespoons
• Farinha
  0.5 cup
• Eggs
  2 pieces
• Iogurte
  1 cup
• Ghee
  3 tablespoons
• Água
  1 cup
• Salt and black pepper to taste
  0
• Cominho
  0

Passos

1. 1

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

   Utensílios necessários:

   Peneira

   Faca

   Tábua de corte

   5 minutos
2. 2

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

   Utensílios necessários:

   Faca

   Tábua de corte

   5 minutos
3. 3

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

   Utensílios necessários:

   Frigideira

   🍳

   Paper Towels

   10 minutos
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.

   Utensílios necessários:

   Panela

   Frigideira

   5 minutos
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.

   Utensílios necessários:

   Panela

   30 minutos
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.

   Utensílios necessários:

   Panela

   10 minutos
7. 7

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

   Utensílios necessários:

   Panela

   5 minutos
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.

   Utensílios necessários:

   Bandeja

   10 minutos
9. 9

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

   Utensílios necessários:

   Forno

   30 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Pimentãopor 100g

Energia20 kcal

Proteínas1 g

Gordura Total0.2 g

Carboidratos4.7 g

Açúcares Totais2 g

Fibra Alimentar1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

Pimenta fortepor 100g

Energia318 kcal

Proteínas12 g

Gordura Total14 g

Carboidratos60 g

Fibra Alimentar25 g

Açúcares Totais3 g

Batatapor 100g

Energia77 kcal

Proteínas2.02 g

Gordura Total0.1 g

Carboidratos17.58 g

Fibra Alimentar2.2 g

Açúcares Totais0.82 g

Água79.25 g

Carne moída de vacapor 100g

Energia250 kcal

Proteínas26 g

Gordura Total20 g

CoenzymeQ103.1 mg

Zinco4.8 mg

Suco de tomatepor 100g

Energia30 kcal

Proteínas1 g

Gordura Total0.1 g

Carboidratos7 g

Açúcares Totais4 g

Fibra Alimentar0.5 g

Água91 g

Óleopor 100g

Energia884 kcal

Gordura Total100 g

Farinhapor 100g

Energia364 kcal

Proteínas10.33 g

Gordura Total1 g

Carboidratos76.31 g

Fibra Alimentar2.7 g

Açúcares Totais0.3 g

Iogurtepor 100g

Energia61 kcal

Proteínas3.3 g

Gordura Total3.5 g

Carboidratos4 g

Açúcares Totais4 g

Gordura Saturada2.2 g

Colesterol10 mg

Gheepor 100g

Energia900 kcal

Gordura Total100 g

Águapor 100g

Água100 g

Cominhopor 100g

Energia375 kcal

Proteínas18 g

Gordura Total22 g

Carboidratos44 g

Fibra Alimentar11 g

Açúcares Totais2.2 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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