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April K.
Moussaka with eggplant and potato
Vegetarian Greek casserole with potato, eggplant, tofu and tomato sauce.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Cut the aubergines into slices of ½ inch thick and sprinkle with salt. Heat the tomato sauce and the tofu in a pan.
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Heat the oil in a frying pan and fry half of the eggplant slices on both sides until light brown. Drain on kitchen paper.
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Repeat with the other slices of eggplant. Mix the cream Culinary with the cheese.
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Grease the oven dish. Fill the oven dish with half of the eggplant slices, half of the tomato sauce and the potato slices.
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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.
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Fry the moussaka in the middle of the oven for about 30 minutes until done.
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Nutrition
605Calories
Sodium37% DV880mg
Fat69% DV45g
Protein42% DV21g
Carbs10% DV29g
Fiber20% DV5g
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