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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil spinach for one minute, drain and reserve the liquid. | 2. Put 450 ml of the water into a pan and add the lentils. | 3. Cover and cook over a medium-low heat for 20 minutes. | 4. Meanwhile, heat 1 tbs of oil in a large frying pan and cook the onion and garlic for about 10 minutes until soft and golden. | 5. Stir the mushrooms into the onions, increase the heat and season generously. | 6. Cook until juicy and darkened in colour. | 7. Add the tomatoes to the pan and cook briskly for 5 minutes until thickened but still quite liquid. | 8. Add the lentils and any cooking liquid, 1/2 teaspoon salt and 1 teaspoon cumin. | 9. Simmer gently for a few minutes. | 10. Squeeze all the liquid out of the spinach and stir it into the pan. | 11. Add a little water if the stew seems too dry. | 12. Boil the potatoes in salted water, drain, cool slightly and slice lengthways. | 13. Pre-heat the oven to 400 F or 200 degrees C. | 14. Trim the eggplant and slice lengthways about 1/2 cm thick. | 15. Smear a baking sheet with remaining oil, lay out the slices. | 16. Bake for 15 minutes, turn and cook the other side for a further 5 minutes until soft. | 17. Reduce the temperature to 360 F or 180 degrees C. | 18. Take a 2-litre capacity dish at least 5 cm deep and make a layer with half the potatoes, then half the eggplant, followed by the mushroom mixture, the rest of the eggplant and the rest of the potatoes. | 19. To make the topping, melt the butter in a saucepan, stir in the flour and gradually add the milk and bring it to the boil. | 20. Simmer for a few minutes, add the parmesan and the ricotta mixed with the egg. | 21. Remove from the heat, taste and adjust the seasoning. | 22. Pour the sauce over the moussaka and dust with nutmeg. | 23. Bake for 30 minutes or until the top is set and golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
young spinach leaf	150	g		133.5	0.0	29.7	0.75
lentil	200			16324.0	3409.56	1379.84	84.7
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
mushroom	8		quartered	-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
salt				-	-	-	-
pepper				-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
potato	750		peeled	-	-	-	-
eggplant	2			-	-	-	-
butter	50			4275.0	196.425	133.575	360.0
flour	50			28914.0	6330.27	470.05	112.18
milk	500			74420.0	5831.6	3843.0	3989.4
ricotta cheese	200			86304.0	1507.84	5584.96	6438.08
egg	1			71.5	0.36	6.28	4.755
parmesan cheese	50	g	grated	185.0	20.0	20.0	2.5
nutmeg				-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.