Below you can change the number of servings and print the recipe
Moussaka
Print outA really delicious moussaka with eggplant and zucchini that melts in your mouth. Serve with classic Greek accessories and a tasty Tzatziki or feta cheese cream.
Portions
Nutrition and climate performance
Portion size: 290g | CO2 footprint: 220g CO2e per serving | Protein: 16g protein per serving
Ingredients
Finished quantity
- 5,8 kg Moussaka
Ingredients
- 400 gram Dry Simsubas
- 800 gram water
- 20 grams Chinese dark soy
- 25 gram Salt
- 12 grams Paprika powder
- 10 gram Chilli powder ancho chili
- 10 grams Garlic powder
- 3 gram Oregano
- 3 gram Rosemary
- 4 grams Black pepper coarsely ground
- 1600 gram Crushed tomatoes
- 100 gram Tomato paste
- 500 grams Yellow onion Chopped or diced
- 2000 gram Aubergine
- 1500 gram Courgettes
- 500 gram Cooking cream or oat cream
- 240 grams Grated cheese
Instructions
Instruction
- Cut the eggplant and zucchini into slices, lengthwise. Lay them out on sheets (preferably baking sheets), brush with oil and bake for about 9 minutes at 230 degrees. Allow to cool
- Mix together the dry base, water and soy in a saucepan. Do not use the side wing as the mixture will deteriorate. Ready when a homogeneous and fairly wet paste has been formed. Do not let the mixture stand before proceeding to step 3 as it may become too hard.
- Add all the other ingredients except the eggplant, zucchini, oatmeal and cheese and mix to a smooth pasta sauce.
- Each zucchini, eggplant and the sauce in pads, about 6 kg for each pad
- Top each tray with cream and sprinkle with grated cheese.
- Using a spatula or equivalent, mix briefly in each tray.
- Sprinkle with corn and grated cheese
- Bake in the oven at 200 degrees for 25 minutes and then at 150 degrees for another 30 minutes.
Consider
- The above recipe is optimized for immediate serving, so be sure to compensate for longer heat retention by increasing the amount of liquid or decreasing the amount of pasta.