Moussaka

Name: Moussaka
Total time: 1 h 40 min
Yield: 6 portions
Ingredients: 3 whole aubergine; 500 g lamb, ground or patty; 1 medium onions; 2 cloves garlic; 400 g canned tomatoes; 1 Tbsp tomato paste; 1 Tsp cinnamon; 1 Tsp oregano; 4 Tbsp olive oil; 3 Tbsp butter; 40 g flour; 500 ml milk, whole; 1 medium egg; 50 g parmesan cheese

Layers of aubergine and spiced lamb under a white sauce, baked.

1 h 40 minto make
6portions
Hardto cook

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A high footprint

3.77 kg CO₂e a portion, or 8.61 kg for every kilo of the dish: its climate, nitrogen, land and water impacts together, from farm to plate.

How we rate the footprint

A high nutrition rating

551 kcal and 23.2 g of protein a portion. The rating weighs what's in it, inspired by Nutri-Score.

How we rate nutrition

Ingredients

For 6 portions

3 whole aubergine
500 g lamb, ground or patty
1 medium onions
2 cloves garlic
400 g canned tomatoes
1 Tbsp tomato paste
1 Tsp cinnamon
1 Tsp oregano
4 Tbsp olive oil
3 Tbsp butter
40 g flour
500 ml milk, whole
1 medium egg
50 g parmesan cheese

Method

Slice the aubergines, brush with the oil and roast at 200 °C for 20 minutes.
Brown the lamb with the chopped onion and garlic, add the tomatoes, tomato paste, cinnamon and oregano and simmer for 20 minutes.
For the sauce, melt the butter, stir in the flour, whisk in the milk until thick, then beat in the egg and half the cheese.
Layer the aubergine and lamb in a dish, pour over the sauce, top with the rest of the cheese and bake at 180 °C for 40 minutes.

Nutrition

	A portion (437 g)	100 g
Energy	551 kcal	126 kcal
Protein	23.2 g	5.3 g
Carbohydrate	24.1 g	5.5 g
of which sugars	11.8 g	2.7 g
Fat	40.7 g	9.3 g
of which saturates	16.6 g	3.8 g
Fibre	6.1 g	1.4 g
Salt	0.7 g	0.2 g

Footprint

	A portion	1 kg
Climate (CO₂ eq)	3.77 kg	8.61 kg
Nutrient pollution (N eq)	20.78 g	47.5 g
Land use for a year	6.36 m²	14.55 m²
Water use	1,950 l	4,458 l

Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.

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