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Stuffed Aubergine Moussaka
OPEN SOURCE FOOD13Ingredients
75Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
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Directions
- 1. Scoop out the aubergine flesh and dice. Put a bit of salt and lemon juice over the two empty halves, turn upside down and set aside.
- 2. Fry the onion and mince to brown, then add in the diced aubergine, tomatoes, puree and lentils to cook through.
- 3. Divide the mixture into the two aubergine halves. Bake them at 190 degrees C for 40 minutes, during which you can prepare the sauce.
- 4. Sauce: gently heat the milk, butter and flour in a pan til it starts to simmer. Take off the heat and slowly beat in the cheese and egg.
- 5. Add the sauce to the top of your stuffed aubergines once they're cooked through, then return to the oven for another 15 minutes to cook the topping.
NutritionView More
230Calories
Sodium5% DV115mg
Fat17% DV11g
Protein27% DV14g
Carbs8% DV23g
Fiber40% DV10g
Calories230Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol80mg27% |
Sodium115mg5% |
Potassium700mg20% |
Protein14g27% |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber10g40% |
Sugars6g12% |
Vitamin A15% |
Vitamin C50% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.