Beef Moussaka Style Traybake

Name: Beef Moussaka Style Traybake with Eggplant and Potatoes
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Grass fed Beef Mince Lean; 1 Piece of Red onion; 1 Piece of Garlic cloves; 1 Tbsp of Olive oil; 30 Grams of Tomato paste; 100 ML of Water; 2 Grams of Cumin powder; 2 Grams of Paprika powder; 1 Grams of Cinnamon powder; 2 Grams of Dried oregano; 1 Tsp of Salt; 1 Tsp of Black pepper; 60 Grams of Grated mozzarella; 300 Grams of Potatoes; 1 Piece of Eggplant; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Piece of Cucumber; 10 Grams of Fresh mint; 1 Tbsp of Olive oil; 15 ML of Apple cider vinegar; 1 Tsp of Salt

with Eggplant and Potatoes

Hearty Moussaka flavours, done easy & healthy! Baking the potatoes and eggplants in the oven makes for a quicker take on the classic Greek treat.

144 Reviews

Cals 578 · Prot 54 · Carbs 54 · Fat 19

Calorie Smart

50 min

Beef Moussaka Style Traybake with Eggplant and Potatoes

Hearty Moussaka flavours, done easy & healthy! Baking the potatoes and eggplants in the oven makes for a quicker take on the classic Greek treat.

144 Reviews

Cals 578 · Prot 54 · Carbs 54 · Fat 19

Calorie Smart

Ingredients

Meat

Grass fed Beef Mince Lean

350 Grams

Red onion

1 Piece

Garlic cloves

1 Piece

Olive oil

1 Tbsp

Tomato paste

30 Grams

Water

100 ML

Cumin powder

2 Grams

Paprika powder

2 Grams

Cinnamon powder

1 Gram

Dried oregano

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Grated mozzarella 4*

60 Grams

Roast

Potatoes

300 Grams

Eggplant

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Salad

Cucumber

1 Piece

Fresh mint

10 Grams

Olive oil

0.5 Tbsp

Apple cider vinegar

15 ML

Salt

0.5 Tsp

Allergens

*4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2416 / 578
Fats (g)	19.3
of which saturated (g)	9.3
Carbohydrates (g)	54
of which sugars (g)	13.2
Fibers (g)	13.6
Proteins (g)	53.6
Salt (g)	0.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep and bake

Preheat the oven to 220°C/200°C fan.
Scrub the potatoes clean.
Cut the potatoes (skin on) and eggplants into 1 cm slices.
Add the eggplant slices onto a lined oven tray.
Top with the potato slices.
Drizzle generously with olive oil and sprinkle generously with salt.
Bake for 25-30 min.

Tip! If you are cooking for 3 or 4, you might wish to use 2 trays and a forced fan function.

2 Prep

Meanwhile, peel and chop the onion.
Peel and mince the garlic.

3 Fry beef

Heat a large non-stick pan over a medium high heat with a drizzle of oil.
Once hot, fry the beef mince and the onion for 5-7 min until browned.
Add the garlic, tomato paste, the measured water, cumin powder, paprika powder, cinnamon powder, oregano, salt and pepper.
Fry for a final 1-2 min.

Tip! If bubbles appear when a small piece of onion is placed in the oil, it's hot enough to fry.

4 Bake

Once the potatoes and eggplants have baked for 25-30 min, top them with the beef mix.
Sprinkle with the grated mozzarella.
Return the tray into the oven and bake for a final 8-10 min or until golden brown on top.

Tip! Make sure the potatoes have softened nicely before adding the meat mix. If not, give them an additional 5 min in the oven.

5 Prep salad

Meanwhile, chop the cucumber into half moons.
Pick and finely chop the mint leaves (reserving a few small leaves for garnish).
In a large bowl, combine the cucumber with the mint, olive oil, apple cider vinegar and a pinch of salt.
Mix well.