Moussaka with filo pastry

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and slice the aubergines. Sprinkle with salt and leave to stand. Then dab with kitchen paper. Clean, wash and cut the peppers into strips. Wash the parsley and remove the leaves. Carve the pepperoni lengthwise, remove seeds and chop finely.

2. 2

   Peel garlic, press through a garlic press. Heat four tablespoons of olive oil. Sauté garlic briefly, add aubergines and fry for five minutes while turning. Take out again. Add two tablespoons of oil to the frying fat. Sauté the bell peppers and minced meat in it. Season with salt and pepperoni. Stir in tomato paste, add stock and let it boil down for five minutes. Fold in aubergine and parsley, season to taste again. Divide dough plate into four pieces. Fold them lightly over each other and place them in four oil-coated moulds. Spread the prepared mixture over them.

3. 3

   Stir in tomato paste, add stock and let it boil down for five minutes. Fold in aubergine and parsley, season to taste again. Divide dough plate into four pieces. Fold them lightly over each other and place them in four oil-coated moulds. Spread the prepared mixture over them. Grate cheese and sprinkle over the minced vegetable mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for twelve minutes. Serve garnished with pepperoni

Nutrition Facts

KCAL
610 kcal

CARBS
33 g

FATS
39 g

PROTEINS
29 g