Greek Aubergine Bake

Name: Greek Aubergine Bake
Total time: 1 h 25 min
Yield: 4
Cuisine: Arabic, European, Greek
Ingredients: 2 Tbsps olive oil; 1 onion (chopped); 2 cloves garlic cloves (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; 0.667 cup Bouillon; 2 cups canned Tomatoes; salt; freshly ground Black pepper; 1 Tbsp dried oregano

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Health Score:

98 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr 25 min.

Preparation

Calories:

619

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	619 cal.	(29 %)
Protein	48 g	(49 %)
Fat	44 g	(38 %)
Carbohydrates	9 g	(6 %)
Sugar added	0 g	(0 %)
Roughage	4.3 g	(14 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0 μg	(0 %)
Vitamin E	3 mg	(25 %)
Vitamin K	14.4 μg	(24 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	0.7 mg	(64 %)
Niacin	25.8 mg	(215 %)
Vitamin B₆	0.7 mg	(50 %)
Folate	156 μg	(52 %)
Pantothenic acid	2.4 mg	(40 %)
Biotin	6.3 μg	(14 %)
Vitamin B₁₂	6.2 μg	(207 %)
Vitamin C	82 mg	(86 %)
Potassium	1,192 mg	(30 %)
Calcium	60 mg	(6 %)
Magnesium	93 mg	(31 %)
Iron	4.9 mg	(33 %)
Iodine	4 μg	(2 %)
Zinc	8.8 mg	(110 %)
Saturated fatty acids	16.2 g
Uric acid	477 mg
Cholesterol	166 mg
Complete sugar	7 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 Tbsps olive oil; 1 onion (chopped); 2 cloves garlic cloves (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; ⅔ cup Bouillon; 2 cups canned Tomatoes; salt; freshly ground Black pepper; 1 Tbsp dried oregano

How healthy are the main ingredients?

Tomato olive oil garlic clove oregano onion Eggplant

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Preparation steps

Heat the oven to 200°C (180° fan) 400°F gas 6.

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.

Add the aubergines and peppers to the pan and cook until lightly browned and starting to soften. Remove from the pan and set aside.

Add the lamb to the pan and quickly brown, stirring.

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.

Arrange the aubergine and the peppers in a round baking dish so they overlap. Add the lamb mixture, onions and garlic.

Cook for 35-40 minutes until piping hot and the vegetables are tender. Serve immediately.