Pasta Rolls with Eggplant and Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,222 cal. | (58 %) | ||
| Protein | 50.28 g | (51 %) | ||
| Fat | 58.98 g | (51 %) | ||
| Carbohydrates | 130.6 g | (87 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.02 g | (23 %) |
| Vitamin A | 525.52 mg | (65,690 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.99 mg | (17 %) | ||
| Vitamin B₁ | 0.75 mg | (75 %) | ||
| Vitamin B₂ | 0.87 mg | (79 %) | ||
| Niacin | 19.74 mg | (165 %) | ||
| Vitamin B₆ | 0.86 mg | (61 %) | ||
| Folate | 150.74 μg | (50 %) | ||
| Pantothenic acid | 2.01 mg | (34 %) | ||
| Biotin | 7.87 μg | (17 %) | ||
| Vitamin B₁₂ | 0.84 μg | (28 %) | ||
| Vitamin C | 25.25 mg | (27 %) | ||
| Potassium | 1,095.38 mg | (27 %) | ||
| Calcium | 415.14 mg | (42 %) | ||
| Magnesium | 241.16 mg | (80 %) | ||
| Iron | 8.82 mg | (59 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 6.71 mg | (84 %) | ||
| Saturated fatty acids | 26.5 g | |||
| Cholesterol | 142.32 mg |
Ingredients
- Ingredients
- 1 small Eggplant
- salt
- 2 Tomatoes
- 3 Tbsps olive oil
- 400 grams Ground lamb
- 2 Red onions
- 2 garlic cloves
- 1 small carrot
- 2 tsps Tomato paste
- 100 milliliters dry Red wine
- 150 grams pureed Tomatoes
- freshly ground peppers
- Aleppo pepper
- 1 tsp sweet ground paprika
- 100 grams Crème fraiche
- 12 Lasagne noodle
- 200 grams Feta
- 2 Tbsps Goat cheese
- olive oil (for the pans)
- 1 handful Basil
Preparation steps
Rinse the eggplant, cut into thin slices and spread on a board. Sprinkle with salt and let rest so the salt pulls out the moisture. Rinse the tomatoes, remove the stalks and coarsely chop. Heat 2 tablespoons of oil in a wide pot and fry the ground lamb. Remove the lamb.
Peel the onions and garlic. Cut the onions into rings. Cut the garlic into small cubes. Rinse the carrot and cut into thin slices. Pat the eggplant dry with a paper towel and coarsely chop.
Saute the vegetables and the rosemary in the remaining oil for about 5 minutes. Add the tomato paste and sauté briefly. Deglaze with red wine. Add the strained tomatoes and the meat and season with salt, pepper, aleppo pepper and paprika. Let boil down slightly. Pull the pan from the heat, let cool slightly, then mix in the creme fraiche.
Preheat the oven to 200°C (approximately 400°F). Oil two small ovenproof dishes or one large dish.
Cook the lasagna noodles in boiling salted water until al dente. Remove and spread on a large board. Distribute the filling onto each noodle and roll them up. Layer into the dishes. Mix the cheeses and sprinkle over the noodles. Bake for 10 minutes. Rinse the basil, shake dry and chop coarsely.
Remove the pasta from the oven and serve garnished with basil.
