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Moussaka Soup

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Submitted by stevie01

YIELD

5 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 1
SMALL SMALL EGGPLANT *
4 6E+1
TABLESPOONS ML OLIVE OIL
8 1.9
CUPS L LAMB, STOCK *
½ 118
CUP ML LAMB
cooked, cubed *
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML OREGANO
dried
2 2
LARGE LARGE TOMATOES
chopped
½ 118
CUP ML GREEN PEAS
frozen
1 1
X X PARMESAN CHEESE
grated, for garnish *

Directions

Peel the eggplant and cut into ½ inch cubes.

Heat the olive oil in a 2½-quart saucepan and brown the eggplant.

Add the stock, lamb, salt and oregano.

Bring to a full boil.

Reduce the heat, cover and simmer for 5 minutes or until the eggplant is very soft.

Add the tomatoes and peas and cook an additional 2 minutes.

Serve hot with a garnish of grated Parmesan Cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 111 86% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 148mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 16% Vitamin C 17%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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