Good morning to all dear friends. Today I want to show you a recipe that I love a lot, since the times when I visited Greece for the first time and I could no longer do without asking for this dish. What am I talking about? But of course moussaka, a delicate dish but at the same time with an intense flavor, which combines ingredients such as eggplant, meat and bechamel, but also potatoes. In other hands, nothing is really missing. It is certainly not one of those dishes that you can do every day, because it is quite elaborate, but I absolutely recommend trying it at least once. And then the touch of spices, even the simplest ones, is always magic for me. Let’s see together how to prepare it? Obviously, since we started the discussion concerning the block diet, we will also suggest how many blocks a portion of Moussaka corresponds to, and how to insert it therefore in the diet.
- 1 eggplant (500 g) + 2 tablespoons extra virgin olive oil
- 2 potatoes (250 g) + 2 tablespoons extra virgin olive oil
- 1 onion
- 3 tablespoons extra virgin olive oil
- 500 g lean ground beef
- crushed garlic + crushed ginger
- 1 glass of red wine
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon cinnamon
- 1 bay leaf
- salt to taste
- tomato sauce 400 g
- 80 g of butter
- 80 g of flour
- 800 ml of milk
- 1 pinch of nutmeg
- 1 pinch of salt
- 3 spoons of Parmigiano Reggiano
Wash the potatoes and aubergine well and remove the peel.
Cut into thin slices.
Place the slices in a pan lined with parchment paper.
Add the extra virgin olive oil (2 spoons for potatoes and 2 spoons for eggplants).
Bake in a preheated oven at 180 degrees centigrade for 30 minutes.
Meanwhile, cut the onion into small pieces.
Put a pan on the heat, add 3 tablespoons of extra virgin olive oil, and brown the onion.
Add the ground beef, crushed garlic and ginger, red wine, black pepper, thyme, cinnamon, a bay leaf, salt and tomato sauce. Cook over low heat, stirring well.
In the meantime, potatoes and aubergines will be cooked.
Make the bechamel
Reheat the milk.
In a separate saucepan, over the heat, melt the butter, add the flour and mix with a whisk.
Add the hot milk a little at a time, being careful to mix well so as not to form lumps.
Add the milk until it is completely absorbed.
Add nutmeg and salt.
And now, ready for moussaka.
In a baking tray, place a first layer of all the potatoes (cooked first), a second layer of aubergines (half of those you have cooked). Add minced meat cooked in tomato sauce and a spoonful of bechamel, Add a layer of aubergines again. Finally pour all the béchamel, 3 tablespoons of Parmigiano Reggiano. Bake in a preheated oven at 180 degrees centigrade for 30-40 minutes.
Nutritional Informations in blocks for 1 portion (tot. 8 portions)
2 CARB 2 PROT 4 FATS