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
- 0,4 kg Dry Simsubas
- 0,8 kg 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
- 1,6 kg Crushed tomatoes
- 100 gram Tomato paste
- 500 grams Yellow onion Chopped or diced
- 2,0 kg Aubergine
- 1,5 kg zucchini
- 500 grams 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.