Eggplant-Lamb Tarte Tatin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,311 cal. | (110 %) | ||
| Protein | 115 g | (117 %) | ||
| Fat | 147 g | (127 %) | ||
| Carbohydrates | 116 g | (77 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23 g | (77 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin K | 85 μg | (142 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 52.6 mg | (438 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 606 μg | (202 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 57.2 μg | (127 %) | ||
| Vitamin B₁₂ | 11.3 μg | (377 %) | ||
| Vitamin C | 193 mg | (203 %) | ||
| Potassium | 4,776 mg | (119 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 308 mg | (103 %) | ||
| Iron | 14.5 mg | (97 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 15.1 mg | (189 %) | ||
| Saturated fatty acids | 65.5 g | |||
| Uric acid | 996 mg | |||
| Cholesterol | 780 mg | |||
| Complete sugar | 42 g |
Ingredients
- Ingredients
- 2 Eggplant
- salt
- 800 grams Tomatoes
- 2 onions
- 2 garlic cloves
- 4 Tbsps olive oil
- 400 grams Ground lamb
- 100 milliliters dry white wine
- 1 pinch Ground cinnamon
- freshly ground peppers
- 250 grams Puff pastry dough
- 1 egg yolk
Preparation steps
Rinse eggplants, trim and cut lengthwise into about 5 mm (approximately 1/4 inch) thin slices. Season with salt and set aside for about 10 minutes to draw out liquid.
Rinse tomatoes, remove stems and cut flesh into cubes. Peel the onions and garlic and finely chop. Sauté together in a pan in 2 tablespoons oil until translucent. Add lamb and cook until crumbly. Deglaze with wine and add tomatoes. Season with cinnamon, salt and pepper and simmer for about 20 minutes.
Pat eggplants dry and cook in batches in a hot non-stick pan in a little oil until golden brown on both sides, about 2 minutes. Remove from pan and layer in a tart pan, overlapping the slices slightly.
Preheat the oven to 200°C (approximately 400°F) convection.
Season the lamb and spread on the eggplant. Roll out puff pastry and cut slightly larger than the pan size. Place a circle of puff pastry on the lamb and press the edges along the pan edge downwards. Brush with egg yolk and bake until golden brown, about 35 minutes. Remove the tart from the oven and let it rest for a few minutes. Gently unmold on a plate and serve.
