Moussaka with Bechamel

Rania Al-ThaniCuisinier

Ingrédients

• Ground meat, sautéed with onions and spices
  250 grams
• Roma eggplant
  1 kilogram
• Hot green pepper
  250 grams
• Medium-sized potatoes
  2 pieces
• Tomatoes, or 4 tablespoons of tomato paste
  0.5 kilogram
• Eggs
  3 pieces
• Medium-sized onion, sliced
  1 piece
• Garlic, minced
  2 cloves
• Huile
  2 cups
• Salt and black pepper
  0
• Piment
  0
• Bechamel packet, La Vache Qui Rit
  1 packet
• Lait liquide
  1 liter
• Beurre
  1 tablespoon
• Salt and black pepper
  0
• Thym
  0

Mesures

1. 1

   Prepare the bechamel in advance as follows: Boil the milk and add the butter, half a teaspoon of dried thyme, and salt and ground black pepper. Cover until it takes on the flavor of thyme, then add the bechamel packet and stir over low heat until cooked, letting it cool while stirring occasionally.

   Matériel requis:

   Marmite

   Poêle à frire

   10 minutes
2. 2

   Set aside to cool, and in the meantime, slice the eggplant into thick slices and place them in water with salt and a little vinegar.

   5 minutes
3. 3

   Then cut the pepper and potatoes into decorative shapes, then fry the eggplant, potatoes, and pepper separately. Fry the onion slices, then remove from the oil and place aside on towels to absorb the excess oil.

   Matériel requis:

   Poêle à frire

   10 minutes
4. 4

   Prepare the tomato paste as a medium-thick sauce, not too thin or too thick.

   5 minutes
5. 5

   Take the cold bechamel and add 2 eggs, mixing well until completely combined with the bechamel.

   5 minutes
6. 6

   Prepare a baking dish and layer the eggplant slices, then the pepper, then the onion, potatoes, and the sautéed meat. You can skip the sautéed meat, then pour some of the sauce over them, ensuring even distribution.

   Matériel requis:

   Plaque de cuisson

   10 minutes
7. 7

   Then add part of the bechamel, repeat the process until the quantity is finished, then put the bechamel on top. Beat the remaining egg and brush it on top, then place it in a medium oven until the bechamel is cooked and turns golden. Enjoy your meal and pray for me.

   10 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Huilepour 100g

Énergie884 kcal

Lipides totaux100 g

Pimentpour 100g

Énergie318 kcal

Protéines12 g

Lipides totaux13 g

Glucides55 g

Fibres alimentaires9 g

Lait liquidepour 100g

Énergie61 kcal

Protéines3.3 g

Lipides totaux3.25 g

Glucides4.8 g

Sucres ajoutés4.8 g

Vitamine D1.3 mcg

LCarnitine3.3 mg

Beurrepour 100g

Énergie717 kcal

Protéines0.85 g

Lipides totaux81 g

Glucides0.1 g

Sucres totaux0.1 g

Thympour 100g

Énergie276 kcal

Protéines9.1 g

Lipides totaux7.4 g

Glucides60.7 g

Fibres alimentaires40 g

Sucres totaux1 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques