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Aubergine Moussaka with Sautéed Potatoes

Roasted aubergine skins stuffed with spiced lamb and tomato, topped with a cheesy béchamel and served with golden sautéed potatoes.

DinnerLambPotatoesAubergineMoussaka
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
35.5g
per serving
142.1 g total
Fat
50.6g
per serving
202.5 g total
Protein
45.6g
per serving
182.2 g total
Cook Time
50
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
200
ml
Milk
hot
2
piece
Eggs
free-range, beaten
75
g
Cheddar Cheese
grated
75
g
Mozzarella Cheese
grated
GrainsCereals
25
g
Plain Flour
Liquids
150
ml
Red Wine
120
ml
Chicken Stock
Meat
600
g
Lamb Mince
NutsSeeds
2
clove
Garlic
crushed
1
tsp
Cumin
ground
1
tsp
Cinnamon
ground
0.5
tsp
Oregano
dried
2
tbsp
Mint
chopped fresh
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground to taste
1
pinch
Nutmeg
freshly grated
2
tbsp
Flat leaf Parsley
OilsFats
30
ml
Olive Oil
for moussaka
30
ml
Olive Oil
for potatoes
Vegetables
2
piece
Aubergine
halved, flesh scooped and cubed
1
piece
Onion
chopped
4
piece
Plum Tomatoes
finely chopped
3
piece
White Potatoes
peeled and cubed

Method

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