Try this Moussaka, Aubergine Bake recipe, or contribute your own.
Suggest a better descriptionThe Israeli kosher version of the Greek cheese-topped casserole. Cooking time: about 1 1/2 hours Slice the unpeeled aubergines to 1/2-inch thickness. Sprinkle with salt and set aside (preferably in the sun) for an hour. Meanwhile mince the lamb, add onions, water and garlic and fry in the oil Remove from heat and fry the aubergines in the oil until golden. Mix the tomato pur?e with the water and a dash of pepper. Put alternate layers of augergine, meat mixture and tomato pur?e into a greased casserole, with augergines as top layer. Bake for 45 minutes in a moderate oven (350 F. or Gas mark 4). Dissolve cornflour in the broth, add the baten eggs, mix well and pour on the baked dish. Return the oven for about 20 minutes until sauce is set. Serve hot. EVERYBODY CAN SEE THIS IS AN ORIGINAL ENGLISH RECIPE, NOT TRANSLATED BY A DUTCH GRANDMOTHER, WHO HAS NOT A CLUE HOW TO DO THAT IN GOOD ENGLISH. ;-) Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
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Serving Size: 1 Serving (772g) | ||
Recipe Makes: 6 | ||
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Calories: 969 | ||
Calories from Fat: 714 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.3g | 106 % | |
Saturated Fat 30.1g | 151 % | |
Monounsaturated Fat 34g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 772.2mg | 238 % | |
Sodium 523.4mg | 18 % | |
Potassium 1197.5mg | 32 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 24.8g | ||
Protein 30.9g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 969
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