Filter
Reset
Sort ByRelevance
April K.
Moussaka with eggplant and potato
Vegetarian Greek casserole with potato, eggplant, tofu and tomato sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 175 ° C.
-
Cut the aubergines into slices of ½ inch thick and sprinkle with salt. Heat the tomato sauce and the tofu in a pan.
-
Heat the oil in a frying pan and fry half of the eggplant slices on both sides until light brown. Drain on kitchen paper.
-
Repeat with the other slices of eggplant. Mix the cream Culinary with the cheese.
-
Grease the oven dish. Fill the oven dish with half of the eggplant slices, half of the tomato sauce and the potato slices.
-
Divide the rest of the tomato sauce over it. Place the rest of the eggplant slices on top and pour the cream over it. Sprinkle with the cheese.
-
Fry the moussaka in the middle of the oven for about 30 minutes until done.
Blogs that might be interesting
-
20 minMain dishmashed potatoes, wine sauerkraut, Juniper berries, hotdogs, mature cheese, smoked bacon,sauerkraut with stuffed hot dogs
-
145 minMain dishonion, garlic, rib, wheat flour, chilled Italian spice mix, traditional olive oil, tomato paste, vine tomato, dry white wine, lemon, fresh flat parsley,Italian stew
-
15 minMain dishItalian, beef stock tablets, fresh perline with raw ham, fresh sage,Italian vegetable soup with perline
-
20 minMain dishrice, lemon, coalfish fillet, flour, butter, olive oil, Oriental stir-fry mix, bean sprouts,coalfish with chinese vegetables
Nutrition
605Calories
Sodium37% DV880mg
Fat69% DV45g
Protein42% DV21g
Carbs10% DV29g
Fiber20% DV5g
Loved it