Eggplant and Lamb Towers with Tomato Sauce

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Eggplant and Lamb Towers with Tomato Sauce
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Health Score:
83 / 100
1 hr

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie480 cal.(23 %)
Protein29 g(30 %)
Fat33 g(28 %)
Carbohydrates18 g(12 %)
Sugar added1 g(4 %)
Roughage4.7 g(16 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.7 μg(4 %)
Vitamin E4.1 mg(34 %)
Vitamin K22.1 μg(37 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.3 mg(103 %)
Vitamin B₆0.4 mg(29 %)
Folate125 μg(42 %)
Pantothenic acid1.5 mg(25 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C36 mg(38 %)
Potassium970 mg(24 %)
Calcium402 mg(40 %)
Magnesium71 mg(24 %)
Iron2.9 mg(19 %)
Iodine8 μg(4 %)
Zinc4.4 mg(55 %)
Saturated fatty acids9.4 g
Uric acid190 mg
Cholesterol123 mg
Complete sugar10 g


For the eggplant tower
2 Eggplant
4 Tbsps olive oil
300 grams Ground lamb
1 egg
3 slices Toast
100 grams Shredded cheese
1 garlic clove
1 shallot
freshly ground pepper peppers
For the tomato sauce
500 grams Tomatoes
1 onion
2 garlic cloves
4 Tbsps olive oil
freshly ground peppers
1 pinch sugar
100 milliliters Vegetable broth
To garnish
2 Tbsps scallions
How healthy are the main ingredients?
Tomatoolive oilsugarEggplantsaltegg

Preparation steps


For the eggplant towers, rinse eggplant, remove ends and cut into 4 slices 1.5 cm (approximately 1/2 inch) thick. Slice rest of eggplant into slices 0.5 cm (approximately 1/4 inch) thick. Salt eggplant slices and let sit.

In the meantime, soak toast in lukewarm water. Peel shallot and garlic and finely chop. Squeeze toast out well and mix with garlic, shallot, ground lamb, egg and cheese. Knead until smooth and season with pepper. Rinse eggplant slices, pat dry with paper towels and fry in hot oil on both sides.


Brush eggplant with remaining oil and place in a small baking dish, alternately layering eggplant slices, beginning with largest on the bottom, with meat mixture to form towers. Bake in preheated oven at 160°C (approximately 325°F) for about 30–40 minutes, covering with aluminum foil if desired.


Meanwhile, for the tomato sauce, blanch tomatoes for a few seconds, peel, quarter, core and cut into cubes. Peel garlic and press. Peel onion, halve and cut into a fine dice. Saute onion with tomato in oil. Pour in vegetable broth and simmer for about 15 minutes. Season to taste and puree very finely. Remove eggplant towers from oven, serve with tomato sauce on plates. To garnish, sprinkle with chives.