egyptian

Baked Eggplant Moussaka Egyptian Style

Name: Baked Eggplant Moussaka Egyptian Style
Yield: 1 serving
Cuisine: egyptian
Ingredients: 223 g eggplant, cubed; 104 g ground beef (90% lean); 21 g olive oil; 74 g yellow onion, diced; 6 g garlic, minced; 164 g crushed tomatoes; 15 g tomato paste; 1 g ground cumin; 9 g lemon juice; 41 g flatbread pita; 6 g parsley, chopped; 1 g salt

This roasted dish pairs eggplant, cubed with ground beef, yellow onion, diced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

32 g Protein

60 g Carbohydrates

34 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

223g eggplant, cubed 56 kcal
104g ground beef (90% lean) 183 kcal
21g olive oil 186 kcal
74g yellow onion, diced 30 kcal
6g garlic, minced 9 kcal
164g crushed tomatoes 52 kcal
15g tomato paste 12 kcal
1g ground cumin 4 kcal
9g lemon juice 3 kcal
41g flatbread pita 113 kcal
6g parsley, chopped 2 kcal
1g salt 0 kcal

Cooking instructions

eggplantsalt
Preheat oven to 425 F (220 C). Salt the eggplant cubes lightly and let sit 10 minutes, then pat dry.
eggplantolive oil
Toss eggplant with 20 g olive oil. Roast on a tray 20-25 minutes, turning once, until browned and tender.
eggplantolive oilyellow oniongarlic
While eggplant roasts, heat remaining olive oil in a skillet. Saute onion 4 minutes, then add garlic for 30 seconds.
ground beef (90% lean)crushed tomatoestomato pasteground cuminsalt
Add ground beef and cook until browned. Stir in tomato paste, crushed tomatoes, cumin, salt, pepper, and chili; simmer 8-10 minutes until thick.
eggplantlemon juicesalt
Fold roasted eggplant into the sauce. Taste and adjust salt and lemon juice.
flatbread pitaparsley
Serve warm topped with parsley alongside warmed pita.