Moussaka Tray with Ground Meat

Ibrahim Al-Husseinibucătar

Ingrediente

• Carne tocată
  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
• Suc de roșii
  4 cup
• Corn oil or sunflower oil
  5 tablespoons
• Ulei de gătit
  1 cup
• Salt and black pepper to taste
  0

Pași

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.

   Ustensile necesare:

   Tigaie

   Oală

   5 min
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 min
3. 3

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

   Ustensile necesare:

   Tigaie

   5 min
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.

   Ustensile necesare:

   Tavă

   5 min
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 min

Date nutriționale

Valori nutriționale ale ingredientelor (per 100g)

Carne tocatăper 100g

Energie250 kcal

Proteine20 g

Grăsimi totale15 g

Suc de roșiiper 100g

Energie30 kcal

Proteine1 g

Grăsimi totale0.1 g

Carbohidrați7 g

Zaharuri totale4 g

Fibre alimentare0.5 g

Apă91 g

Ulei de gătitper 100g

Energie884 kcal

Grăsimi totale100 g

* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.

Caracteristici și etichete dietetice