Eggplant Rolls with Lamb and Tomato Sugo
Nutritional values
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 72.1 μg | (120 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,686 mg | (42 %) | ||
| Calcium | 294 mg | (29 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 348 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 Celery
- 1 carrot
- olive oil
- 125 grams Bacon (diced)
- 1 Tbsp fresh thyme
- 1 tsp oregano (dried)
- 400 grams crushed Tomatoes (canned)
- 1 Tbsp Tomato paste
- 350 grams Ground lamb
- 150 milliliters Red wine
- 300 milliliters lamb stock
- 2 Eggplant
- 50 grams Goat cheese (freshly grated)
- salt
- freshly ground peppers
Preparation steps
Peel onion and garlic and chop finely.
Rinse celery, trim and chop.
Peel carrot and dice into small cubes.
Sauté vegetables together in 2 tablespoons oil. Stir in tomato paste and deglaze with red wine. Bring to a simmer, then pour in stock and mix in tomatoes. Simmer about 20 minutes, then remove from heat, add herbs and season with salt and pepper.
Sauté bacon in a skillet in 1 tablespoon of oil, then stir in ground lamb and fry until crumbly, stirring frequently. Add approximately 1/3 of the tomato sauce. Season with salt and pepper.
Rinse eggplant, trim and cut lengthwise into 0.5-1 cm (approximately 1/4–1/2-inch) thick slices eggplant. Fry in batches in hot oil on each side until golden brown, 1-2 minutes. Drain on paper towels. Top each slice about 1 tablespoon of meat filling, roll tightly and place in an oven-proof dish. Pour the remaining tomato sauce over the rolls and sprinkle with half the cheese. Bake in preheated oven at 180°C (approximately 350°F) about 25 minutes. Serve sprinkled with remaining cheese.
