Ground Lamb Gratin with Potatoes and Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,212 mg | (30 %) | ||
| Calcium | 462 mg | (46 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 3 Tbsps olive oil
- 400 grams waxy potatoes
- 1 onion
- 2 garlic cloves
- 500 grams Ground lamb
- 3 Tbsps Pastry flour
- 250 milliliters dry white wine
- 1 Tbsp freshly chopped oregano
- freshly ground peppers
- 2 Tbsps butter
- 500 milliliters milk
- 100 grams grated Mountain cheese (such as Gruyere)
Preparation steps
Rinse, trim and slice eggplant. Season with salt and let stand for about 10 minutes. Heat 2 tablespoons of oil in a pan and cook eggplant slices for about 2 minutes per side or until golden brown. Drain on paper towels. Peel, rinse and slice potatoes. Peel onion and garlic, dice finely. Heat 1 tablespoon of oil in a pan and saute onion and garlic until soft. Add ground meat and saute until crumbly. Add 1 tablespoon of flour, mix well and add wine, oregano and season with salt and pepper. Bring to a boil and simmer for about 5 minutes. Remove from heat.
Heat butter with remaining flour in a pan, stirring. Add milk, stirring. Simmer for about 5 minutes or until creamy, stirring constantly. Remove from heat, add cheese and season with salt and pepper.
Spread a little sauce on the bottom of a baking dish. Layer potatoes and spread with half of ground meat mixture. Spread with eggplant slices and drizzle with a little sauce. Spread with remaining ground meat mixture and remaining sauce. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes or until golden brown. Remove from oven and serve.
