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Moussaka with eggplant and potato
 
 
4 ServingsPTM60 min

Moussaka with eggplant and potato


Vegetarian Greek casserole with potato, eggplant, tofu and tomato sauce.

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Directions

  1. Preheat the oven to 175 ° C.
  2. Cut the aubergines into slices of ½ inch thick and sprinkle with salt. Heat the tomato sauce and the tofu in a pan.
  3. Heat the oil in a frying pan and fry half of the eggplant slices on both sides until light brown. Drain on kitchen paper.
  4. Repeat with the other slices of eggplant. Mix the cream Culinary with the cheese.
  5. Grease the oven dish. Fill the oven dish with half of the eggplant slices, half of the tomato sauce and the potato slices.
  6. 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.
  7. Fry the moussaka in the middle of the oven for about 30 minutes until done.


Nutrition

605Calories
Sodium37% DV880mg
Fat69% DV45g
Protein42% DV21g
Carbs10% DV29g
Fiber20% DV5g

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