Vegetable Moussaka

Arıboğa BakırcıChef

Ingredients

• Eggplant
  250 grams
• Tomato
  500 grams
• Onion
  1 piece
• Green pepper, sweet or hot
  1 piece
• Olive oil
  0.5 cup
• Salt
  0

Steps

1. 1

   Blanch the tomatoes briefly in boiling water, peel them, and cut them into small pieces.

   Required Tools:

   Pot

   Knife

   Cutting Board

   5 min
2. 2

   Peel the eggplant and cut it into medium-length slices.

   5 min
3. 3

   Slice the onion and sauté it in olive oil until it becomes soft.

   5 min
4. 4

   Add the eggplant and stir it briefly with the onion, then add the tomatoes and peppers with salt. Let it cook until done and serve with bread and green pepper.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Tomatoper 100g

Energy18 kcal

Protein0.88 g

Total Fat0.2 g

Carbohydrate3.89 g

Total Sugars2.63 g

Dietary Fiber1.2 g

Water95 g

Onionper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags