Lamb Chops with Ratatouille

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Lamb Chops with Ratatouille
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
792
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie792 cal.(38 %)
Protein60 g(61 %)
Fat57 g(49 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E6.1 mg(51 %)
Vitamin K33.2 μg(55 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.9 mg(82 %)
Niacin32.1 mg(268 %)
Vitamin B₆1 mg(71 %)
Folate199 μg(66 %)
Pantothenic acid2.9 mg(48 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂7.8 μg(260 %)
Vitamin C190 mg(200 %)
Potassium1,443 mg(36 %)
Calcium80 mg(8 %)
Magnesium116 mg(39 %)
Iron6.8 mg(45 %)
Iodine6 μg(3 %)
Zinc11.2 mg(140 %)
Saturated fatty acids20.6 g
Uric acid590 mg
Cholesterol207 mg
Complete sugar9 g

Ingredients

for
6
Ingredients
1 small Eggplant (about 300 g)
1 onion
2 garlic cloves
2 red Bell pepper
2 yellow Bell pepper
400 grams small Zucchini
2 Beefsteak tomato
5 Tbsps olive oil
½ bunch thyme
1 bay leaf
12 Lamb cutlets (each about 60 g)
salt
peppers (freshly ground)
How healthy are the main ingredients?
Zucchiniolive oilthymeEggplantoniongarlic clove

Preparation steps

1.

Rinse eggplant and cut into 1 cm (approximately 1/2 inch) cubes. Season with salt to taste. Peel, halve and cut slice onion into strips. Peel and slice garlic. Rinse bell peppers, cut in half, remove seeds and ribs, and cut into small diamonds. Rinse, trim and slice zucchini. Blanch tomatoes in boiling water for a few seconds, peel, quarter, remove seeds and cut into cubes. Pat the eggplant cubes dry. Heat 2 tablespoons of oil in a skillet. Add the eggplant and cook until golden brown. Remove and set aside.

2.

Add 1 tablespoon oil to skillet. Sauté onions and garlic until translucent. Add the bell peppers and zucchini, and cook for 2 minutes. Stir in the eggplant, tomato, thyme and bay leaf. Cover and simmer over medium heat for 15 minutes. Season with salt and pepper to taste.

3.

In a skillet, heat 1 tablespoon of oil. Add the lamb and sear until golden, about 2 minutes per side. Season with salt and pepper to taste.

4.

To serve, divide the ratatouille between warmed plates and arrange lamb chops on top. Serve with bread.

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