Chicken Noodle Moussaka Recipe
Ingredients
| Pasta | 1 Cup (16 tbs) | |
| Eggplant | 1 | |
| Margarine | 2 Tablespoon | |
| Green pepper | 1⁄2 , seeded and chopped | |
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5 gm), minced | |
| Tomatoes | 2 , peeled and chopped | |
| Chopped cooked chicken | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 1 Tablespoon, garnish (For Garnish) | |
| Margarine | 1 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Soft bread crumbs | 2 Tablespoon | |
| Margarine | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 661 Calories from Fat 266
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 5.7 g28.3%
Trans Fat 1.7 g
Cholesterol 96.1 mg32%
Sodium 690.8 mg28.8%
Total Carbohydrates 75 g25%
Dietary Fiber 11.5 g46%
Sugars 15.4 g
Protein 25 g50.3%
Vitamin A 60.5% Vitamin C 108.7%
Calcium 10% Iron 21.6%
*Based on a 2000 Calorie diet
Directions
Drain and rinse.
Slice the aubergine (eggplant), place in a colander and sprinkle with salt; leave for 30 minutes.
Melt 15 g/1/2 oz (1 tablespoon) of the margarine in a pan and saute the aubergine (eggplant) slices until soft.
Remove and leave on one side.
Melt the remaining margarine in the pan and saute the green pepper, onion and garlic until soft.
Add the tomatoes, chicken and salt and pepper to taste.
Arrange layers of noodles, aubergine (eggplant) and chicken mixture in a greased 1.2 litre/2 pint (5 cup) ovenproof dish.
To make the sauce, place the margarine, flour and stock in a pan and whisk over a moderate heat until the sauce thickens.
Continue to cook the sauce, stirring, for 1 minute.
Cool slightly and beat in the egg yolk.
Pour the sauce over the layers in the dish.
Sprinkle with the breadcrumbs and dot with the margarine.
Cook in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 40 minutes.
Cooking time: 1 hour 10 minutes
Chef
