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The Greek Bariatric
Moussaka
Alexia Katsarou,
3 Surgical Clinic, Hygeia Hospital. Head of Clinic: Dr Harry Pappis. Athens, Greece
rd
Preparation time:
20-30’
Total cooking time:
60-75’
Ingredients
(for 2 servings) ● 1 tsp tomato puree
● 1 small – medium eggplant ● 60ml tomato juice
● 1 small potato (raw ~60gr) ● 150ml water
● 1 small trimmed carrot Herbs and Spices
● 1 finely chopped small red pepper ● 1/4 teaspoon cumin
● 1 finely chopped dried small onion ● 1/4 tsp nutmeg
● 1 finely chopped small fresh onion (both ● 1/4 tsp trimmed clove
the white and the green part) ● 1/6 tsp bahar
● 1 finely chopped small fresh leek ● 1 peeled garlic clove
● 1-2 small daphne leaves ● ¼ tsp cinammon
● olive oil (2 tbsp) ● oregano
● 100gr minched beef (low fat) ● rosemary
● 200gr greek (strained) low fat yogurt ● pepper
● 1 egg ● dried or fresh basil
● 30gr kefalotyri or graviera cheese ● dried or fresh mint
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