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Greek Aubergine Bake

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Greek Aubergine Bake
579
calories
Calories
0
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easy
Difficulty
1 hr 25 min.
Preparation
Nutritions
Fat28.03 g
Saturated Fat Acids8.31 g
Protein44.81 g
Roughage10.16 g
Sugar added0 g
Calorie579
1 serving contains
Calories579
Protein/g44.81
Fat/g28.03
Saturated fatty acids/g8.31
Carbohydrates/g40.12
Added sugar/g0
Roughage/g10.16
Cholesterol/mg132.93
Vitamin A/mg116.28
Vitamin D/μg0
Vitamin E/mg1.94
Vitamin B₁/mg0.35
Vitamin B₂/mg0.61
Niacin/mg19.26
Vitamin B₆/mg0.74
Folate/μg128.69
Pantothenic acid/mg2.04
Biotin/μg7.91
Vitamin B₁₂/μg4.16
Vitamin C/mg70.27
Potassium/mg1,461.14
Calcium/mg126.3
Magnesium/mg107.41
Iron/mg4.49
Iodine/μg1.34
Zinc/mg10.47

Recipe author: EAT SMARTER
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 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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