Greek moussaka

Vegetables

1. Slice them thinly and fry them separately. Leave them on kitchen paper to soak up the excess oil.

Meat

1. Dice the onion and cook it gently in olive oil. Add the panela so it caramelises.
2. Add the garlic and thyme and let them brown a little.
3. Add the mince and break it up with the spoon so it stays loose.
4. When it’s browned, add the tomato and let it cook for about 10 min.
5. Take it off the heat and add parsley, salt, pepper and basil.

Greek béchamel

1. Melt the butter in a pan.
2. Add the flour until it absorbs the butter.
3. Add the milk while stirring.
4. When it thickens and starts to bubble, take it off the heat and add salt, pepper, nutmeg, the yolks and the Parmesan.

Assembly and baking

1. In a dish, layer the potatoes, aubergines and courgette (in that order).
2. Spread the mince on top.
3. Cover with the béchamel.
4. Sprinkle with Parmesan.
5. Bake for 35 min at 180° (preheated oven)

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 500 g	100 g	% IR*	Share
Energy	700 kcal	140 kcal	35 %
Fat	47 g	9.4 g	67 %
of which saturates	21 g	4.2 g	105 %
Carbohydrate	39 g	7.8 g	15 %
of which sugars	13 g	2.6 g	14 %
Fibre	4.9 g	1 g	—
Protein	33 g	6.6 g	66 %
Salt	3.7 g	0.7 g	62 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Mild olive oil: 5 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving
• Salt: 1 g per serving

Photos