Moussaka
- Good for lunch
Less suited for dinner.
Greek aubergine bake with a meat-tomato layer and béchamel; 6 servings without a side.
6 servingsFinal yield 2,450 g
Ingredients
- 1,000 gEggplant, raw
- 500 gBeef, ground, 80% lean meat / 20% fat, raw
- 180 gOnions, raw
- 500 gTomatoes, red, ripe, canned, packed in tomato juice
- 30 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
- 50 gOil, olive, salad or cooking
- 45 gButter, without salt
- 45 gWheat flour, white, all-purpose, unenriched
- 600 gMilk, whole, 3.25% milkfat, with added vitamin D
- 55 gEgg, whole, raw, fresh
- 8 gSalt, table
Method
- Slice 1,000 g trimmed edible aubergine into 8 mm slices, brush with 30 g oil and roast 20 minutes at 220 °C until soft with golden edges.
- Fry onion and beef in remaining 20 g oil for 7 minutes. Add tomatoes, paste and 4 g salt and simmer 13 minutes to a thick meat sauce.
- Melt butter, stir in flour and cook for 2 minutes. Whisk in milk with remaining 4 g salt gradually, cook 6 minutes and stir in egg off heat.
- Layer aubergine and meat sauce in a dish, cover with béchamel and bake 35 minutes at 190 °C until centre reaches 74 °C and top turns golden.
- Rest 5 minutes so the bake holds its shape, then divide into six portions without an uncounted side.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,069.7 kcal
- Protein
- 133.7 g
- Fat
- 215 g
- Total carbohydrate (by difference)
- 162.2 g
- Total dietary fibre (USDA)
- 45 g
- Saturated fatty acids
- 81.1 g
- Sodium
- 4,393.5 mg
- Salt (sodium × 2.5)
- 11 g
Per serving
- Protein22.3 g17%
- Fat35.8 g62%
- Total carbohydrate (by difference)27 g21%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 511.6 kcal
- Protein
- 22.3 g
- Fat
- 35.8 g
- Total carbohydrate (by difference)
- 27 g
- Total dietary fibre (USDA)
- 7.5 g
- Saturated fatty acids
- 13.5 g
- Sodium
- 732.2 mg
- Salt (sodium × 2.5)
- 1.8 g
Per 100 g of finished food
- Energy
- 125.3 kcal
- Protein
- 5.5 g
- Fat
- 8.8 g
- Total carbohydrate (by difference)
- 6.6 g
- Total dietary fibre (USDA)
- 1.8 g
- Saturated fatty acids
- 3.3 g
- Sodium
- 179.3 mg
- Salt (sodium × 2.5)
- 0.45 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal