Lamb and Aubergine Bake
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
602
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 30.3 mg | (253 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,649 mg | (41 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 567 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Eggplant (cut into 5mm thin discs)
- 0.333 cup olive oil
- 1 onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 4 ½ cups lean Ground lamb
- ¼ cup dry white wine
- 2 cups canned Tomatoes
- 1 small Cinnamon stick
- 1 tsp dried oregano
- 1 tsp ground Cumin
- salt
- peppers
- ½ cup Cheddar cheese (grated)
Preparation steps
1.
Heat half of the olive oil in a large casserole dish over a moderate heat. Saute the onion and garlic until they just start to colour, then add the lamb mince and increase the heat.
2.
Brown well all over for 5 minutes, then add the wine, chopped tomatoes, cinnamon stick and ground oregano and cumin. Reduce to a simmer and cook gently for 30 minutes.
3.
Meanwhile, heat the rest of the olive oil in batches in a frying pan set over a high heat until hot. Fry the aubergine slices quickly until lightly golden on both sides. Once coloured, remove from the pan and drain on kitchen paper.
4.
Pre-heat the oven to 200°C | 400F | gas 6.
5.
Arrange most of the slices in the base of two ceramic gratin dishes. Season between the aubergine layers with salt and pepper.
6.
Spoon the meat sauce on top, then top that meat sauce with the remaining slices of aubergine.
7.
Sprinkle the cheese sauce on top and bake for 15-20 minutes until golden and bubbling.
