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 dishwhite quick-cooking rice, sunflower oil, Dutch beef meatballs, pak choi, sliced onions, atjar tjampoer, Ketchup, ketjapmarinademanis,smelly balls with bok choy -
25 minLunchpine nuts, steak, extra virgin olive oil, balsamic vinegar, garlic, arugula, dried tomato on oil, Parmesan cheese,tagliata -
45 minMain disholive oil, onion, garlic, cumin powder (djinten), cinnamon powder, paprika, chili powder, peeled tomato, dark chocolate, pumpkin, Red pepper, sour cream, avocado, lime, kidney bean, lentils, coriander,pumpkin chile with chocolate -
70 minMain dishbunch onion, fresh chives, crumbly potato, leeks, parsnip, garlic, traditional olive oil, skim milk, fresh salmon fillet, crème fraiche light,stew with parsnip and leek
Nutrition
605Calories
Sodium37% DV880mg
Fat69% DV45g
Protein42% DV21g
Carbs10% DV29g
Fiber20% DV5g
Loved it