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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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Nutrition
525Calories
Sodium0% DV0.8g
Fat49% DV32g
Protein44% DV22g
Carbs11% DV34g
Fiber28% DV7g
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