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Lamb chops with eggplant and tomatoes
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
Calories:
1187
calories
Calories
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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
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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.
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