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Eggplant Moussaka

Try a new and interesting eggplant dish! Delicious lamb with eggplant — I recommend it to everyone.

Daria ☼Author avatar
Recipe author
Moussaka with eggplant
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 4 g
Fats 50 % 10 g
Carbohydrates 30 % 6 g
131 kcal
GI: 83 / 0 / 17
  • Rinse the eggplants and trim off the stems, setting two eggplants aside. Cut the rest lengthwise into thin slices, sprinkle with salt, place in a colander, and soak in water for about 20 minutes. Pour olive oil into a wide skillet and heat it. Pat the eggplant slices completely dry and fry them, about 5–6 at a time, until golden. Remove and lay them on paper towels to drain the excess oil. Peel and finely chop the onion. Blanch the tomatoes in boiling water, peel off the skins, remove the seeds, and coarsely chop the flesh. Halve the garlic cloves, sprinkle with salt, and crush them. Rinse the chili pepper, cut off the stem, slit it open, remove the seeds, and finely chop. Add olive oil to the skillet — you can use the same one the eggplant was fried in — and, over high heat, brown the ground lamb well. Remove the lamb from the pan, add 1 tablespoon of olive oil, and cook the onion until translucent. Then add the tomatoes, chili pepper, and garlic; season with ground pepper, oregano, and sugar; reduce the heat and cook for 15 minutes. Heat the oven to 400°F (200°C). Place the two reserved eggplants on a baking sheet and bake for about 15 minutes. Then separate the flesh from the skin, chop it finely, and add it to the tomato mixture along with the ground lamb. Cook all of this over low heat for about 10 minutes and salt to taste. Grease a large baking dish with oil and sprinkle in 2 tablespoons of breadcrumbs. Arrange the fried eggplant slices in a star pattern, from the center out to the edges of the dish, letting them hang over slightly; spoon in the meat mixture, sprinkle with breadcrumbs, and fold the overhanging eggplant slices over the top. Cover with aluminum foil. Bake in an oven preheated to 350°F (180°C) for about 30 minutes. It makes a wonderful dinner. Your eggplant moussaka is ready!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - back - 459  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Oregano - 25  kcal/100g

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