Greek Lamb and Aubergine Bake

Name: Greek Lamb and Aubergine Bake
Total time: 1 h 45 min
Yield: 4
Ingredients: 5 tablespoons olive oil; 1 onion (finely chopped); 3 cloves garlic (finely chopped); 1 tablespoon tomato puree; 18 ounces ground lamb; salt; peppers; 0.875 cup Red wine; 14 ounces canned, chopped tomatoes; 0.375 cup water; 1 pinch sugar; 1 teaspoon dried oregano; 3 Eggplant (thickly sliced); 0.333 cup butter; 0.75 cup all-purpose flour; 2.5 cups milk; 1 large egg yolk; 1 cup grated Parmesan; 1 pinch grated Nutmeg; mint

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Health Score:

8,3 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr 45 min.

Preparation

Calories:

1076

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

Ingredients: 5 tablespoons olive oil; 1 onion (finely chopped); 3 cloves garlic (finely chopped); 1 tablespoon tomato puree; 18 ounces ground lamb; salt; peppers; ⅞ cup Red wine; 14 ounces canned, chopped tomatoes; ⅜ cup water; 1 pinch sugar; 1 teaspoon dried oregano; 3 Eggplant (thickly sliced); 0.333 cup butter; ¾ cup all-purpose flour; 2 ½ cups milk; 1 large egg yolk; 1 cup grated Parmesan; 1 pinch grated Nutmeg

To garnish: mint

How healthy are the main ingredients?

olive oil onion garlic salt tomato sugar

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Preparation steps

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.

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.

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

Brush the aubergine slices with the remaining oil. Season with salt and pepper.

Heat a dry frying pan until very hot and brown the aubergine slices on both sides.

Melt the butter in a pan, add the flour and stir to a paste. Remove from the heat and gradually stir in the milk.

Heat gently, stirring constantly and bring to a simmer. Cook for a few minutes until thickened.

Remove from the heat, stir in the egg yolk and half the cheese. Season to taste with salt and pepper.

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.