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Vega moussaka
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Heat 4 tablespoons of olive oil in a frying pan and fry the eggplant slices on both sides until golden brown. Keep separate.
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Heat the rest of the oil in the pan and fry the onion and garlic. Add the tomato cubes, cinnamon, oregano and parsley and season with salt and pepper.
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Mix the eggs with the Greek yogurt and season with salt and pepper.
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Place in the oven dish a layer of eggplant, potato slices, slices of tomato and the tomato-onion mixture. Finish with slices of eggplant. Pour the yogurt mixture over it and sprinkle with the Parmesan cheese.
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Bake the moussaka in the oven in about 25 minutes until tender and golden brown.
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25 minMain dishshell paste, IUD paste, cherry / Christmas, Mozzarella, Mozzarella, olive, cucumber, Red onion, Red pepper, basil, olive oil, lemon juice, mustard, salt, pepper,pasta salad with mozzarella and cherry tomato
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50 minMain dishdough for savory pie, thin bacon strips, sliced leek, potato waves, korma curry pasta coriander and coconut, creamy coconut milk, eggs (M), ground cheese,potato curry pie
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45 minMain dishsalami, chicken breast, onion, tomato cubes, mild paprika, Red pepper, chilled broken green bean, white quick-cooking rice, chicken broth from tablet, fresh peeled pink shrimps, fresh parsley,Spanish rice dish with chicken and shrimps
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30 minMain dishonion (in thin rings), buttermilk, ribeye à 300 grams with herb butter, Roquefort, (olive oil, flour, sunflower oil,ribeye with roquefort herb butter and onion rings
Nutrition
525Calories
Sodium0% DV0.8g
Fat49% DV32g
Protein44% DV22g
Carbs11% DV34g
Fiber28% DV7g
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