Greek Lamb and Aubergine Bake

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Greek Lamb and Aubergine Bake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
1076
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,076 kcal(51 %)
Protein57.76 g(59 %)
Fat64.43 g(56 %)
Carbohydrates61.8 g(41 %)
Sugar added1.05 g(4 %)
Roughage13.17 g(44 %)
Vitamin A398.59 mg(49,824 %)
Vitamin D2.16 μg(11 %)
Vitamin E2.88 mg(24 %)
Vitamin B₁0.61 mg(61 %)
Vitamin B₂1.05 mg(95 %)
Niacin23.29 mg(194 %)
Vitamin B₆0.84 mg(60 %)
Folate203.86 μg(68 %)
Pantothenic acid3.25 mg(54 %)
Biotin13.24 μg(29 %)
Vitamin B₁₂4.75 μg(158 %)
Vitamin C26.74 mg(28 %)
Potassium1,922.84 mg(48 %)
Calcium700.96 mg(70 %)
Magnesium149.74 mg(50 %)
Iron5.87 mg(39 %)
Iodine42.22 μg(21 %)
Zinc11.13 mg(139 %)
Saturated fatty acids26.84 g
Cholesterol244.21 mg
Author of this recipe:

Ingredients

for
4
Ingredients
5 tablespoons
1
onion (finely chopped)
3 cloves
garlic (finely chopped)
1 tablespoon
18 ounces
ground lamb
cup
14 ounces
canned, chopped tomatoes
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
1 pinch
grated Nutmeg
To garnish
How healthy are the main ingredients?
olive oiloniongarlicsalttomatosugar

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.