Pasta Rolls with Eggplant and Lamb

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Pasta Rolls with Eggplant and Lamb
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1222
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,222 kcal(58 %)
Protein50.28 g(51 %)
Fat58.98 g(51 %)
Carbohydrates130.6 g(87 %)
Sugar added0 g(0 %)
Roughage7.02 g(23 %)
Vitamin A525.52 mg(65,690 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.99 mg(17 %)
Vitamin B₁0.75 mg(75 %)
Vitamin B₂0.87 mg(79 %)
Niacin19.74 mg(165 %)
Vitamin B₆0.86 mg(61 %)
Folate150.74 μg(50 %)
Pantothenic acid2.01 mg(34 %)
Biotin7.87 μg(17 %)
Vitamin B₁₂0.84 μg(28 %)
Vitamin C25.25 mg(27 %)
Potassium1,095.38 mg(27 %)
Calcium415.14 mg(42 %)
Magnesium241.16 mg(80 %)
Iron8.82 mg(59 %)
Iodine1.5 μg(1 %)
Zinc6.71 mg(84 %)
Saturated fatty acids26.5 g
Cholesterol142.32 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
small eggplant
2
3 tablespoons
400 grams
2
Red Onions
2
1
small Carrot
2 teaspoons
100 milliliters
150 grams
pureed Tomatoes
freshly ground Pepper
1 teaspoon
100 grams
12
200 grams
2 tablespoons
Olive oil (for the pans)
1 handful

Preparation steps

1.

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.

2.

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.

3.

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. 

4.

Preheat the oven to 200°C (approximately 400°F). Oil two small ovenproof dishes or one large dish.

5.

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.

6.

Remove the pasta from the oven and serve garnished with basil.