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Ingredients
Eggplant and Lamb Towers with Tomato Sauce
- For the eggplant tower
- 2 Eggplant
- salt
- 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
- salt
- freshly ground peppers
- 1 pinch sugar
- 100 milliliters Vegetable broth
- To garnish
- 2 Tbsps scallions
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.
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |