Moussaka

Preparation

1. STEP 1 OF 8

   Finely chop the onion and place it cold in a pan with a tablespoon of oil and a few tablespoons of broth. Cook it covered for 5 minutes, adding more broth if necessary to keep it soft and prevent it from coloring.

2. STEP 2 OF 8

   Cut the lamb into pieces; remove half of the sautéed onion and add the lamb to the pan to flavor it. Add a tablespoon of tomato paste and garlic if you like; moisten with hot broth, season with salt and pepper, and cook the lamb covered for about 20 minutes.

3. STEP 3 OF 8

   If necessary during cooking, moisten with hot broth, adding it little by little.

4. STEP 4 OF 8

   Turn off the heat, let it cool slightly, debone the meat, and blend it in a mixer.

5. STEP 5 OF 8

   Preheat the oven to 200 degrees; slice the round eggplant, lightly salt the slices, and place them in a colander to drain the water for at least half an hour.

6. STEP 6 OF 8

   Using a Y-peeler, peel the long eggplants, trying to obtain the widest and longest possible strips of peel.

7. STEP 7 OF 8

   Blanch them for half a minute in salted boiling water, drain them, and let them dry on kitchen paper.

8. STEP 8 OF 8

   Cut the peeled eggplants in half.

Suggestions

• Cutting board

• Sharp knife

• Pan

• Bowl

• Wooden spoon

• Pot

• Baking dish

General Information

Analysis

Macronutrients (100 gr)