Vegetable Moussaka
Preparation time: Between 30 and 60 Minuti
Nutritional information: 258 kcal / per serving
Course: Second course
Seasonal dish: Summer
Enviromental Impact: Low (0.414kg CO2 eq)
This recipe brings together some of the typical summer vegetables for a colourful, healthy and sustainable meal.
Ingredients for 4 portions
- Potatoes (peeled and sliced) 300 g
- Aubergine (diced) 150 g
- Courgette (diced) 150 g
- Green bell pepper (diced) 50 g
- Chickpeas (cooked) 100 g
- Red bell peppers (diced) 50 g
- Red onion (diced) 50 g
- Tomato basil sauce 300 ml
- Bechamel sauce 200 ml
- Shredded pizza cheese 100 g
Preparation
Roast all of the vegetables except the aubergines in the oven for 10 mins.
Mix them in tomato basil sauce.
Layer roasted vegetables between layers of aubergines in the proper service pan.
Steam the potatoes until al dente. Lay on top of the vegetables.
Cover with the bechamel sauce and sprinkle with cheese.
Set the oven to 175°C and make the moussaka until a core temperature of 82°C is reached.
Enviromental Impact
Low
Details
Per serving:
0.414kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.