Potato Moussaka

The ingredient of Potato Moussaka

• 3 large 900g sebago potatoes peeled
• 2 750g eggplant cut into 1cm thick rounds
• 1 4 cup olive oil
• 1 large red onion diced
• 2 garlic cloves crushed
• 1 medium red capsicum diced
• 2 small carrots peeled diced
• 500g lean beef mince
• 1 tsp ground cinnamon
• 4 tomatoes diced
• 1 tbsp chopped open oregano
• 75g butter
• 1 4 cup plain flour
• 3 cups milk
• 1 egg lightly beaten

The Instruction of potato moussaka

• cook potatoes in a large saucepan of boiling salted water for 20 minutes or until just tender drain
• meanwhile preheat grill as regards high brush both sides of eggplant afterward 2 tablespoons of oil place almost baking trays grill in batches for 2 to 3 minutes each side or until golden separate to a plate grant come to to cool
• heat permanent oil in a large heavybased saucepan exceeding medium heat grow onion garlic capsicum and carrots cook stirring occasionally for 5 minutes or until vegetables are tender build up mince cook stirring subsequently a wooden spoon to postponement stirring mince for 10 minutes or until mince is brown ensue cinnamon tomatoes and 1 cup of chilly frosty water cook stirring occasionally for 25 minutes or until sauce thickens cut off surgically remove from heat mix up in oregano
• melt butter in a medium saucepan greater than medium high heat until foaming grow flour cook stirring for 1 to 2 minutes or until bubbling remove from heat slowly mount up milk whisking constantly until merger is smooth return to heat cook stirring similar to a wooden spoon for 10 to 12 minutes or until sauce thickens and coats the back of a wooden spoon season like salt and pepper cut off surgically remove from heat set aside for 15 minutes to cool shake up egg into sauce until combined
• preheat oven to 180u00b0c cut potatoes into 1cm thick rounds place half the eggplant in a single layer more than the base of a 9 cup capacity baking dish peak taking into account bearing in mind half the mince fusion and all the potatoes take forward remaining mince over potatoes pinnacle afterward steadfast eggplant move on sauce on top of higher than eggplant bake for 40 minutes or until golden and cross through serve

Nutritions of Potato Moussaka

calories: 579 336 calories
calories: 31 grams fat
calories: 14 grams saturated fat
calories: 40 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 31 grams protein
calories: 133 milligrams cholesterol
calories: 230 38 milligrams sodium
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calories: nutritioninformation