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Aegean moussaka Calories
Traditional Aegean dish with vegetables, minced meat, and tomato
CALORIES
GI
POTASSIUM
FIBER
Aegean moussaka Nutrition Facts
Selected: 100 g
118
KCAL / 100G
Carbs
8.2g
· 27%
Protein
6.4g
· 21%
Fat
7.2g
· 52%
Fiber
2.6g
Aegean moussaka Vitamins & Minerals
Vitamins
B12
0.55µg · 23% DV
B3
2.1mg · 13% DV
B6
0.21mg · 12% DV
Vitamin C
8.2mg · 9% DV
Minerals
Selenium
7.8µg · 14% DV
Phosphorus
82mg · 12% DV
Sodium
245mg · 11% DV
Zinc
1mg · 9% DV
Aegean moussaka Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Aegean moussaka Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Aegean moussaka Contain Allergens?
No known major allergens
Which Diets Is Aegean moussaka Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Aegean moussaka Fat Profile
SATURATED
1.65g
MONOUNSATURATED
3.55g
POLYUNSATURATED
1.15g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
Foods Similar to Aegean moussaka
Aegean moussaka — Frequently Asked Questions
How is Aegean moussaka different from classic moussaka?
Aegean-style moussaka usually puts more emphasis on eggplant, tomato, peppers and olive oil, while the amount of meat and cooking method vary by recipe. Other versions of moussaka may include potato layers or béchamel, making them richer and heavier.
Does Aegean moussaka taste good reheated?
Yes. Its flavours often deepen after resting as the vegetables, meat and tomato sauce meld together. Reheat it covered over gentle heat so the eggplant does not dry out.
How long does cooked Aegean moussaka keep in the refrigerator?
Cool it and refrigerate it in a covered container within two hours of cooking, then use it within 3 to 4 days. Avoid repeatedly cooling and reheating the same portion.
Can Aegean moussaka be frozen?
Yes, freeze it in individual portions once fully cooled. Thaw and reheat until piping hot; the vegetables may become a little softer after freezing, but the dish remains suitable to eat.
How can I stop the eggplant from absorbing too much oil?
Roast or grill the eggplant with a light coating of oil instead of deep-frying it. Salting the cut eggplant briefly, then rinsing and drying it well, can also help it cook more evenly.
How can I prevent bitter-tasting eggplant in moussaka?
Lightly salt the cut eggplant for 20 to 30 minutes, then rinse and dry it before cooking. Choose firm, fresh eggplants and avoid very large ones with browned seeds, which are more likely to taste bitter.
What should I serve with Aegean moussaka?
Yogurt or tzatziki-style cucumber yogurt complements the tomato and spice flavours well. A lemony salad and a modest serving of whole-grain bread or bulgur can turn it into a more satisfying meal.
Is Aegean moussaka better before or after a workout?
It works best as a post-workout meal or eaten a few hours before training, since it combines meat with vegetables. A large serving immediately before exercise may feel heavy, especially if it was prepared with plenty of oil.
Is Aegean moussaka too heavy to eat at night?
It depends on the portion and preparation: fried, oil-rich versions can be harder to digest late in the evening. A smaller serving made with roasted eggplant and paired with salad is usually a lighter choice.
Who should be cautious with Aegean moussaka?
People with reflux or sensitive digestion may find tomato, pepper, garlic and oily cooking methods trigger symptoms. Those limiting sodium should also watch for salty seasoning mixes, stock cubes or heavily salted recipes.
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Nutrition data compiled from USDA FoodData Central and scientific sources.