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Ingredients
Eggplant Rolls with Ground Lamb Filling
- For the aubergine rolls
- 1 onion
- 2 garlic cloves
- 2 stalks Celery
- 1 carrot
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 450 milliliters Beef broth
- 400 grams lumpy Tomatoes (canned)
- 2 Eggplant
- 4 sprigs thyme
- 50 grams Bacon (canned)
- 400 grams Ground lamb
- 1 tsp dried oregano
- salt
- peppers
- Also
- Toothpick
Peel the onion and garlic, and chop finely. Rinse, trim and chop the celery. Peel the carrot and cut into small cubes.
For the sauce, heat 1 tablespoon oil in a pan and saute the onion, garlic, celery and carrot over medium heat for about 5 minutes. Stir in the tomato paste and pour a little stock. Let simmer slightly. Pour the remaining broth, add the lumpy tomatoes, and let simmer over low heat for 20 minutes.
Meanwhile, rinse, trim and cut the eggplants lengthwise into 5 mm thick slices. Rinse the thyme, shake dry and pluck the leaves.
Fry the bacon in a hot pan over high heat for 2 minutes. Stir in the ground lamb and fry until crumbly for about 5 minutes.
Stir the thyme with oregano into the sauce, and season with salt and pepper. Season the sauce with salt and pepper, and remove from heat.
Heat the remaining oil in a large skillet. Fry the eggplant slices in succession over medium heat on both sides until golden brown for1-2 minutes. Remove the eggplant slices from the skillet and allow to drain on a paper towel.
Top the eggplant slices with 1 tablespoon of the ground lamb filling, roll the slices up, secure with toothpicks, and place in a baking dish. Spread the tomato sauce around the rolls and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 25 minutes.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |