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    You are in: Home / Recipes / Moussaka Recipe
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    Moussaka

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 27, 2007

      This was great, can't wait to make it again, I used lamb instead of beef, delicious!

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    • on March 31, 2005

      I Love Mousakka, thanks for this recipe.I always soak my eggplant slices in slightly salted water for about 15 minutes, no matter what recipe I am using and it takes any bitterness or toughness out so that isn't a problem.Thanks again for this, it was gorgeous and simple.

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    • on March 17, 2004

      This recipe required a few changes in order to work for us. 1 can of tomatoes did not provide much flavor or substance to the meat mixture. I added some tomato sauce, basil, red wine, salt and pepper prior to simmering. I used real olive oil, rather than the spray when preparing the eggplant, and peeled it prior to slicing (I think that the skin is tough.). I mixed a bit of shredded mozzarella cheese with the sour cream and omitted the egg. The end result was a very tasty dish. However, if I would have not added extra liquid and seasonings to the meat mixture, the dish most likely would have been dry and lacking in flavor. I would make again with my adjustments.

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    Nutritional Facts for Moussaka

    Serving Size: 1 (418 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 353.8
     
    Calories from Fat 189
    53%
    Total Fat 21.0 g
    32%
    Saturated Fat 10.7 g
    53%
    Cholesterol 115.2 mg
    38%
    Sodium 228.2 mg
    9%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 7.5 g
    30%
    Sugars 7.1 g
    28%
    Protein 25.1 g
    50%

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