Potato moussaka is a delicious and hearty dish that combines layers of potatoes, eggplant, and a rich meat sauce, all topped with a creamy béchamel. This Mediterranean comfort food is perfect for family dinners or special occasions. Let’s walk through this recipe step-by-step to help you create this wonderful dish at home.
- For a vegetarian version, you can replace the ground beef with a mix of lentils and mushrooms.
- Slice the potatoes and eggplants evenly to ensure they cook uniformly.
- You can prepare the meat sauce a day in advance to save time on the day you plan to assemble and bake the moussaka.
- Allow the moussaka to cool for about 10-15 minutes before slicing to ensure cleaner slices.
- Use fresh, ripe tomatoes for the best flavor, or substitute with canned tomatoes if out of season.
Congratulations! You've made a scrumptious Potato Moussaka that is sure to be a hit with your family and friends. Serve it with a side salad and some crusty bread for a complete meal. Enjoy your culinary creation!
Nutrition Facts | |
---|---|
Serving Size | 640 grams |
Energy | |
Calories 550kcal | 27% |
Protein | |
Protein 27g | 17% |
Carbohydrates | |
Carbohydrates 45g | 14% |
Fiber 10g | 28% |
Sugar 18g | 18% |
Fat | |
Fat 40g | 47% |
Saturated 14g | 48% |
Cholesterol 130mg | - |
Vitamins | |
Vitamin A 410ug | 45% |
Choline 130mg | 24% |
Vitamin B1 0.34mg | 28% |
Vitamin B2 0.48mg | 37% |
Vitamin B3 7mg | 43% |
Vitamin B6 0.99mg | 58% |
Vitamin B9 100ug | 25% |
Vitamin B12 2.64ug | 110% |
Vitamin C 54mg | 62% |
Vitamin E 2.00mg | 13% |
Vitamin K 36ug | 30% |
Minerals | |
Calcium, Ca 270mg | 21% |
Copper, Cu 0.39mg | 43% |
Iron, Fe 4.42mg | 40% |
Magnesium, Mg 100mg | 24% |
Phosphorus, P 420mg | 34% |
Potassium, K 1590mg | 47% |
Selenium, Se 20ug | 36% |
Sodium, Na 140mg | 10% |
Zinc, Zn 5mg | 47% |
Water | |
Water 520g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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