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Greek Aubergine Bake

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Greek Aubergine Bake
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
579
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie579 kcal(28 %)
Protein44.81 g(46 %)
Fat28.03 g(24 %)
Carbohydrates40.12 g(27 %)
Sugar added0 g(0 %)
Roughage10.16 g(34 %)
Vitamin A116.28 mg(14,535 %)
Vitamin D0 μg(0 %)
Vitamin E1.94 mg(16 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.61 mg(55 %)
Niacin19.26 mg(161 %)
Vitamin B₆0.74 mg(62 %)
Folate128.69 μg(43 %)
Pantothenic acid2.04 mg(34 %)
Biotin7.91 μg(18 %)
Vitamin B₁₂4.16 μg(139 %)
Vitamin C70.27 mg(74 %)
Potassium1,461.14 mg(37 %)
Calcium126.3 mg(13 %)
Magnesium107.41 mg(36 %)
Iron4.49 mg(30 %)
Iodine1.34 μg(1 %)
Zinc10.47 mg(150 %)
Saturated fatty acids8.31 g
Cholesterol132.93 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
2 tablespoons
1
onion (chopped)
2 cloves
garlic (chopped)
2
Eggplant (sliced)
1
red Bell pepper (seeds removed, cut into strips)
1
green pepper (seeds removed, cut into strips)
4 cups
ground lamb
cup
2 cups
freshly ground Black pepper
1 tablespoon
dried oregano
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Preparation

Preparation steps

Step 1/7
Heat the oven to 200°C (180° fan) 400°F gas 6.
Step 2/7
Heat the oil in a pan and gently cook the onion and garlic until softened but not browned. Remove from the pan and set aside.
Step 3/7
Add the aubergines and peppers to the pan and cook until lightly browned and starting to soften. Remove from the pan and set aside.
Step 4/7
Add the lamb to the pan and quickly brown, stirring.
Step 5/7
Pour in the bouillon and cook until almost evaporated. Add the tomatoes. Season with salt and black pepper. Stir in the oregano and simmer gently for 15-20 minutes.
Step 6/7
Arrange the aubergine and the peppers in a round baking dish so they overlap. Add the lamb mixture, onions and garlic.
Step 7/7
Cook for 35-40 minutes until piping hot and the vegetables are tender. Serve immediately.

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