Greek Lamb and Aubergine Bake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
1076
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 1,076 kcal | (51 %) | ||
Protein | 57.76 g | (59 %) | ||
Fat | 64.43 g | (56 %) | ||
Carbohydrates | 61.8 g | (41 %) | ||
Sugar added | 1.05 g | (4 %) | ||
Roughage | 13.17 g | (44 %) |
more nutritional values
Vitamin A | 398.59 mg | (49,824 %) | ||
Vitamin D | 2.16 μg | (11 %) | ||
Vitamin E | 2.88 mg | (24 %) | ||
Vitamin B₁ | 0.61 mg | (61 %) | ||
Vitamin B₂ | 1.05 mg | (95 %) | ||
Niacin | 23.29 mg | (194 %) | ||
Vitamin B₆ | 0.84 mg | (60 %) | ||
Folate | 203.86 μg | (68 %) | ||
Pantothenic acid | 3.25 mg | (54 %) | ||
Biotin | 13.24 μg | (29 %) | ||
Vitamin B₁₂ | 4.75 μg | (158 %) | ||
Vitamin C | 26.74 mg | (28 %) | ||
Potassium | 1,922.84 mg | (48 %) | ||
Calcium | 700.96 mg | (70 %) | ||
Magnesium | 149.74 mg | (50 %) | ||
Iron | 5.87 mg | (39 %) | ||
Iodine | 42.22 μg | (21 %) | ||
Zinc | 11.13 mg | (139 %) | ||
Saturated fatty acids | 26.84 g | |||
Cholesterol | 244.21 mg |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 tablespoons
- 1
onion (finely chopped)
- 3 cloves
garlic (finely chopped)
- 1 tablespoon
- 18 ounces
ground lamb
- ⅞ cup
- 14 ounces
canned, chopped tomatoes
- ⅜ cup
- 1 pinch
- 1 teaspoon
dried oregano
- 3
Eggplant (thickly sliced)
- 0.333 cup
- ¾ cup
- 2 ½ cups
- 1
large egg yolk
- 1 cup
grated Parmesan
- 1 pinch
grated Nutmeg
- To garnish
Preparation steps
1.
Heat 1 tablespoon oil in a pan and gently cook the onion and garlic until softened but not browned. Add the tomato puree and lamb and cook, stirring, for about 5 minutes until the lamb is browned. Drain off the excess fat.
2.
Add the wine to the pan and cook for 2 minutes, add the tomatoes, water, sugar and oregano. Bring to a boil, then reduce the heat and simmer for 40 minutes, stirring occasionally. Season to taste with salt and pepper.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6.
4.
Brush the aubergine slices with the remaining oil. Season with salt and pepper.
5.
Heat a dry frying pan until very hot and brown the aubergine slices on both sides.
6.
Melt the butter in a pan, add the flour and stir to a paste. Remove from the heat and gradually stir in the milk.
7.
Heat gently, stirring constantly and bring to a simmer. Cook for a few minutes until thickened.
8.
Remove from the heat, stir in the egg yolk and half the cheese. Season to taste with salt and pepper.
9.
Layer the aubergine and lamb mixture in a large baking dish. Repeat the layers, then spread the sauce on top. Sprinkle with the remaining cheese and sprinkle with nutmeg.
10.
Bake for 25-30 minutes until golden. Garnish with mint.