Stuffed Aubergine Moussaka

OPEN SOURCE FOOD
13Ingredients
75Minutes
230Calories

Ingredients

US|METRIC
  • 1 aubergine (sliced in half lengthways)
  • 100 grams lean minced lamb (or turkey)
  • 1/2 red onion (a small)
  • 8 cherry tomatoes (halved)
  • 1 tablespoon tomato puree
  • 50 grams green lentils
  • parsley (Some)
  • 50 grams soft cheese (light)
  • 50 milliliters skimmed milk
  • 1 small egg
  • 1 teaspoon flour
  • 1 teaspoon butter
  • lemon (A bit of)
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    Directions

    1. 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. 2. Fry the onion and mince to brown, then add in the diced aubergine, tomatoes, puree and lentils to cook through.
    3. 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. 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. 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.
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    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 A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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