-
Prep Time35 Minutes
-
Cook Time45 Minutes
-
Serving9
PREPARATION
Peel the potatoes and boil them in salted water for approx. 20 minutes. Drain the potatoes and leave to cool. Cut the potatoes into 0.5 cm thick slices. Cut the aubergines into 0.7 cm thick slices, salt them and leave to stand for approx. 5 minutes. Then dab the aubergines dry with kitchen paper. Place on a baking tray lined with baking paper and bake in the oven for approx. 15 minutes until soft. Peel and finely dice the onion and garlic. Heat the oil in a pan and fry the onion and garlic until golden brown. Add the tomato pieces, season and cook for 10 minutes. Spread half of the aubergine and potato slices in a large baking dish. Then spread half of the tomato sauce and half of the béchamel sauce on top. Add another layer to the baking dish. Bake the moussaka in the oven, Preheat to 170 degrees top/bottom heat, for approx. 30 minutes. Cut the mozzarella into thin slices and sprinkle over the moussaka. Switch the oven to fan grill and bake for another 15 minutes.
- Sauces can be prepared in advance; freeze the remaining mozzarella.
- PKU Exchange
50 mg exchange (IT,UK)
44
25 mg exchange (DK)
22
20 mg exchange (FR,PT)
18
How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use
Ingredients
Moussaka
Nutrition
per serving:
- Daily Value*
-
Kcal: 204
-
Protein: 4,9 g
-
Fibre: 3,5 g
