Beef Moussaka with Eggplant
with carrot, Greek yogurt & fresh basil- Melk (inclusief lactose)
- Ei
- Mosterd
- Selderij
- Soja
- Gluten
- Tarwe
- May contain traces of allergens
This recipe provides 479 grams of vegetables per portion.
Ingredients
¾ piece
Eggplant
½ piece
Onion
¼ piece
Red chili pepper
½ piece
Carrot
120 g
Seasoned beef mince
(May be present: Ei, Mosterd, Selderij, Soja, Gluten, Tarwe)
½ sachet(s)
Dried oregano
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
Ras el hanout
½ pack
Chopped tomatoes
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
2.5 g
Fresh basil
(May be present: Selderij)
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
¾ tablespoon
Olive oil
⅓ piece
Low sodium beef stock cube
1 tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Slice the eggplant lengthways into 0.5cm thick slices.
- Spread the eggplant over a parchment-lined baking sheet, drizzle lightly with olive oil and season with salt and pepper.
- Roast the eggplant for 12 - 15 minutes, leaving the oven on afterwards to use later.
- Finely chop the onion. Deseed the red chili pepper and finely chop a quarter of it per person. Grate the carrot.
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat and fry the onion for 1 minute.
- Add the carrot and minced beef, then fry for 3 - 4 minutes, separating the minced beef as you do so.
- Add the red chili pepper, dried oregano, Middle Eastern spice mix, ras el hanout and stock cube (see pantry for amounts) to the deep frying pan.
- Deglaze with the balsamic vinegar, then add the chopped tomatoes and stir well. Season with salt and pepper to taste.
- Let the sauce simmer gently for 2 - 3 minutes.
Did you know... Tinned tomatoes contain almost as many vitamins and minerals as fresh ones. Altogether, this recipe contains more than 479g of vegetables!
- Pour a shallow layer of sauce over the bottom of an oven dish, cover with a layer of eggplant, then spread a layer of sauce over that.
- Repeat these steps until you've used all the sauce, ending with a layer of eggplant.
- Spread the yogurt over the eggplant, season with pepper, then scatter over the grated cheese.
- Put the moussaka in the oven to bake for 10 - 15 minutes, or until the top turns golden brown (see Tip).
Tip: for a nice golden finish, turn on the grill setting for the last 5 minutes.
- Serve the moussaka onto plates.
- Roughly shred the basil and scatter it over the moussaka.
