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RECIPES
| Calories | 189,4 Kcal |
| Fat | 1,5 g |
| of which saturated fat | 0,2 g |
| Carbohydrates | 12,5 g |
| of which sugar | 1,9 g |
| Proteins | 3,3 g |
| Salt | 0,1 g |
| Calories | 189,4 Kcal |
| Fat | 1,5 g |
| of which saturated fat | 0,2 g |
| Carbohydrates | 12,5 g |
| of which sugar | 1,9 g |
| Proteins | 3,3 g |
| Salt | 0,1 g |
Heat oven to 225ºC. Peel and dice potato. Boil potato, 10-12 min. In a pan, heat a dash of olive oil and sauté onion 3-4 min. In a frying pan, heat some oil and fry the eggplant layers until toasted and soft. 7-8 min. In a baking tray, assemble layers of eggplant and sauce as if it were a lasagna. Cover everything with mashed potatoes. Bake 8-12 min until the sauce begins to boil. Heat oven to 225ºC. Peel and dice potato. Boil potato, 10-12 min. In a pan, heat a dash of olive oil and sauté onion 3-4 min. In a frying pan, heat some oil and fry the eggplant layers until toasted and soft. 7-8 min. In a baking tray, assemble layers of eggplant and sauce as if it were a lasagna. Cover everything with mashed potatoes. Bake 8-12 min until the sauce begins to boil.Cooking step by step
The oven:
Bring some lightly salted water to a boil (for the potatoes). 
Mise en place:
Chop onion, nuts and parsley.
Clean and cut aubergine in layers, 1 cm thick. 
The potatoes:
Drain and add a dash of olive oil, salt and pepper.
Make the puree with a fork. 
The sauce:
Add spices, lentils, tomato sauce, nuts and water (2-3 times the amount of tomato sauce). Let simmer, under lid, 15-20 min until the lentils have softened. Sometimes you have to add a little more water so that it does not stick. Salt and pepper to taste. 
The aubergine:
Season with salt and pepper. 
The moussaka:
Serve with parsley on top. Cooking
step by stepThe oven:
Bring some lightly salted water to a boil (for the potatoes). 
Mise en place:
Chop onion, nuts and parsley.
Clean and cut aubergine in layers, 1 cm thick. The potatoes:
Drain and add a dash of olive oil, salt and pepper.
Make the puree with a fork. The sauce (kima):
Add spices, lentils, tomato sauce, nuts and water (2-3 times the amount of tomato sauce). Let simmer, under lid, 15-20 min until the lentils have softened. Sometimes you have to add a little more water so that it does not stick. Salt and pepper to taste. The aubergine:
Season with salt and pepper. The moussaka:
Serve with parsley on top.
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