Teta Hudd’s Mussaka’a

Name: Teta Hudd’s Mussaka’a
Cuisine: European, Mediterranean
Ingredients: 4-6 tablespoons olive oil; 2 large aubergines chopped into 1in cubes; 1 whole head of garlic cut into slivers; 1 large onion chopped; 2 hot green chillies halved lengthways; 250g datterini tomatoes halved; 500ml tomato passata; Sea salt; Black pepper; 4 tbsp olive oil

5 steps

Fried & Baked Spicy Aubergine & Tomato Stew

Updated at: Thu, 17 Aug 2023 00:17:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories398.4 kcal (20%)

Total Fat29.2 g (42%)

Carbs31.5 g (12%)

Sugars13.7 g (15%)

Protein6.5 g (13%)

Sodium191.2 mg (10%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 tablespoonsolive oil

2aubergines

large, chopped into 1in cubes

1 headgarlic

250gdatterini tomatoes

halved

500mltomato passata

sea salt

black pepper

4 Tbspolive oil

Instructions

Step 1

Preheat oven to 200C fan (220C/425F/Gas 7)

Step 2

Heat sunflower oil on high heat then add aubergines. Lightly fry for 5-10 mins then remove from heat and sprinkle with salt and set aside.

Step 3

Heat olive oil over medium heat and fry garlic and onions until they begin to caramelise. Add chillies and fry a little. Add tomatoes and cook until they split open and cook down in pan with garlic, onions and chillies.

Step 4

Once they reduce slightly, add passata and leave to simmer gently for 10 mins. Season to taste.

Step 5

Once sauce reduced by 1/3, add fried aubergines and mix together.