Lamb Chops with Eggplant and Tomatoes
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(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1187
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,187 cal. | (57 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 46.5 mg | (388 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 11.7 μg | (390 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,793 mg | (45 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 16.3 mg | (204 %) | ||
| Saturated fatty acids | 31.1 g | |||
| Uric acid | 860 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Soak raisins in warm water. Peel the shallot and chop finely. Trim eggplant, rinse and cut into cubes about 2 cm (approximately 3/4 inch). Blanch tomatoes for a few seconds, peel, quarter, core and dice.
2.
Blanch eggplant cubes in boiling water 2-3 minutes. Drain, rinse and pat dry. Heat 2 tablespoons oil in a pan and cook the eggplant in portions, then remove from the pan.
3.
Heat 1 tablespoon oil in a pan and sweat the shallot until soft. Add eggplant, tomatoes, drained raisins, sugar and vinegar. Cook 2 minutes and season with salt and pepper.
4.
Heat remaining oil and cook the lamb chops on each side for 1-2 minutes. Season with salt and pepper and serve with the vegetables.
