Moussaka-style aubergine & mince skillet
A Greek dinner for the galley that copes with rough seas, about 30 min hands-on.
- Dinner
- Greek
- ⏱ 30 min
- 🌊 Sea tolerance 4/5
- gluten-free
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Eggplant / aubergine600 g (≈ 1.5 eggplants) (150 g)
- Beef mince / ground beef440 g (110 g)
- Canned chopped tomatoes480 g (120 g)
- Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
- Ground cinnamon2 g (0.5 g)
- Plain yogurt200 g (50 g)
- Extra-virgin olive oil40 g (10 g)
Method
- Fry aubergine cubes in oil until soft; set aside.
- Brown mince with onion and cinnamon; add tomatoes, simmer 15 minutes.
- Fold in the aubergine; top each plate with yogurt.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 476
- protein
- 24 g
- fat
- 34 g
- carbs
- 20 g
- sugar
- 13 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes