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Moussaka
PrintA 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.
Servings
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
- Blanda samman torr bas, vatten och soja i 20-30 sekunder och låt vila 10 minuter.
- 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.
- Gratinera i ugnen, 200 grader i 20 minuter och sedan 150 grader i ytterligare 30 minuter
- Skär i gratängen för att kontrollera att färsmassan inte är degig/trådig. Om så är fallet baka ytterligare en liten stund.