Moussaka Tray with Ground Meat

Ibrahim Al-HusseiniCuisinier

Ingrédients

• Viande hachée
  0.5 kilogram
• Roma eggplant, peeled and sliced
  1.5 kilogram
• Green bell pepper, sweet, sliced
  0.3 kilogram
• Green chili pepper, chopped
  2 pieces
• Medium onion, chopped
  2 pieces
• Garlic clove, minced with a little cumin
  5 cloves
• Jus de tomate
  4 cup
• Corn oil or sunflower oil
  5 tablespoons
• Huile de cuisson
  1 cup
• Salt and black pepper to taste
  0

Mesures

1. 1

   Heat corn oil in a pot over the fire, add the onion and chili pepper until they turn yellow, then add the ground meat and stir until it changes color.

   Matériel requis:

   Poêle à frire

   Marmite

   5 minutes
2. 2

   Add the tomato juice to the mixture and let it boil, then add the garlic, salt, and black pepper, stir the mixture well, and let it simmer until the sauce thickens and the meat is cooked and fully integrated with the sauce.

   5 minutes
3. 3

   Heat frying oil in a frying pan and fry the eggplant and pepper slices, then drain them well from the oil.

   Matériel requis:

   Poêle à frire

   5 minutes
4. 4

   Prepare a medium-sized tray and place one-third of the meat and sauce mixture, followed by a layer of eggplant, then a layer of pepper, then add another third of the meat and sauce mixture, and place another layer of pepper and on top a layer of eggplant.

   Matériel requis:

   Plateau

   5 minutes
5. 5

   Spread the remaining meat and sauce mixture on top of the tray and place it in a medium oven for a quarter of an hour until the top is browned.

   15 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Viande hachéepour 100g

Énergie250 kcal

Protéines20 g

Lipides totaux15 g

Jus de tomatepour 100g

Énergie30 kcal

Protéines1 g

Lipides totaux0.1 g

Glucides7 g

Sucres totaux4 g

Fibres alimentaires0.5 g

Eau91 g

Huile de cuissonpour 100g

Énergie884 kcal

Lipides totaux100 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