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Lean Lamb Moussaka Recipe
|Minced lean lamb||1 1⁄2 Pound|
|Oil||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm)|
|Skinned chopped tomatoes||1 Cup (16 tbs)|
|Tomato paste||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Cheese sauce||2 Cup (32 tbs)|
Calories 1184 Calories from Fat 998
% Daily Value*
Total Fat 111 g171.3%
Saturated Fat 23.6 g117.9%
Trans Fat 2.7 g
Cholesterol 82.8 mg
Sodium 1204.6 mg50.2%
Total Carbohydrates 26 g8.7%
Dietary Fiber 7.2 g28.7%
Sugars 11.8 g
Protein 23 g46.3%
Vitamin A 9.3% Vitamin C 25.8%
Calcium 11.2% Iron 14.7%
*Based on a 2000 Calorie diet
Cook until onion is soft.
Add tomatoes, tomato paste, bay leaf, clovestudded onion, salt and pepper, sugar and 1/2 cup water.
Cover and simmer for 30 minutes or until sauce is thick.
Cut eggplant into 1/4-inch slices, soak in water for 30 minutes.
Drain and dry with paper towels.
Coat eggplant with flour, fry until golden in 1/4-inch hot oil.
Drain and arrange a layer of eggplant in the base of a rectangular ovenproof dish (8 x 12-inches and 2-3-inches deep).
Top with half the lamb mixture, repeat layers, finishing with a layer of eggplant.
Pour Cheese Sauce over top and sprinkle with extra grated cheese.
Bake in a moderate oven for 30 minutes.