Page 73 - Ricette IFSO DIGITAL.indd

International
Healthy Recipes

Cooking instructions

1. Preparing the beef sauce
● In a small cooking pot we cook the chopped dried and fresh onion, as well as the leek
adding 1 tbsp olive oil until they get a brown-gold colour. We continue by adding the
tomato puree, as well as the herbs and spices. After adding the trimmed carrot and
the finely chopped pepper, we keep mixing all the ingredients. By the time all the
ingredients are well mixed, we keep cooking the beef until it gets brown. Afterwards,
we add the minched beef and we keep cooking until it gets brown. We add the tomato
juice, as well as the water and continue cooking the sauce for 20-30’ at low-medium
temperature
2. Preparing the vegetables
● We cut the eggplant and the potato in thin slices (1cm). Using a cooking brush we
smear the surface of the vegetables with a little olive oil. We sprinkle the vegetables
with a little salt, oregano and dried basil and we then bake them until they are semi-
baked (they will be cooked again later)
3. Preparing the traditional greek “béchamel” (with yogurt)
● In a small pan we mix the yogurt with the egg and sparkle with a little nutmeg. After
preparing the yogurt-egg mixture, we finish the sauce by adding the kefalotyri or
graviera cheese
4. Making the moussaka
● We place the semi-baked eggplant slices on the surface of a small cooking pan
● We continue placing the semi-baked potato slices over the eggplant slices
● Then, we carefully spread the meat sauce on the eggplant and potato
● We finish the recipe by spreading over the meat sauce, the traditional greek yogurt
béchamel
● We bake the moussaka in the oven for ~30-40’ (~180-200 C)
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Nutritional facts

(per serving)
Enegry (kcal) 251
Protein (gr) 17
Carbohydrates (gr) 14
Sugars (gr) 6
Fat (gr) 15

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