Greek Lamb and Aubergine Bake

Name: Greek Lamb and Aubergine Bake
Total time: 1 h 45 min
Yield: 4
Ingredients: 5 Tbsps olive oil; 1 onion (finely chopped); 3 cloves garlic cloves (finely chopped); 1 Tbsp tomato puree; 18 ozs ground lamb; salt; peppers; 0.875 cup Red wine; 14 ozs canned, chopped Tomatoes; 0.375 cup water; 1 pinch sugar; 1 tsp dried oregano; 3 Eggplant (thickly sliced); 0.333 cup butter; 0.75 cup all-purpose flour; 2.5 cups milk; 1 large egg yolk; 1 cup grated Parmesan; 1 pinch grated Nutmeg; mint

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Health Score:

74 / 100

Difficulty:

moderate

Difficulty

Preparation:

1 hr 45 min.

Preparation

Calories:

842

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	842 cal.	(40 %)
Protein	39 g	(40 %)
Fat	59 g	(51 %)
Carbohydrates	34 g	(23 %)
Sugar added	1 g	(4 %)
Roughage	5.7 g	(19 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	0.8 μg	(4 %)
Vitamin E	3.9 mg	(33 %)
Vitamin K	17.5 μg	(29 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	0.7 mg	(64 %)
Niacin	17.9 mg	(149 %)
Vitamin B₆	0.6 mg	(43 %)
Folate	161 μg	(54 %)
Pantothenic acid	2.7 mg	(45 %)
Biotin	14.7 μg	(33 %)
Vitamin B₁₂	4.1 μg	(137 %)
Vitamin C	37 mg	(39 %)
Potassium	1,334 mg	(33 %)
Calcium	367 mg	(37 %)
Magnesium	105 mg	(35 %)
Iron	4.6 mg	(31 %)
Iodine	32 μg	(16 %)
Zinc	6.7 mg	(84 %)
Saturated fatty acids	26.1 g
Uric acid	302 mg
Cholesterol	228 mg
Complete sugar	15 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 5 Tbsps olive oil; 1 onion (finely chopped); 3 cloves garlic cloves (finely chopped); 1 Tbsp tomato puree; 18 ozs ground lamb; salt; peppers; ⅞ cup Red wine; 14 ozs canned, chopped Tomatoes; ⅜ cup water; 1 pinch sugar; 1 tsp dried oregano; 3 Eggplant (thickly sliced); 0.333 cup butter; ¾ cup all-purpose flour; 2 ½ cups milk; 1 large egg yolk; 1 cup grated Parmesan; 1 pinch grated Nutmeg

To garnish: mint

How healthy are the main ingredients?

Tomato Parmesan olive oil garlic clove oregano sugar

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Preparation steps

Heat 1 tablespoon oil in a pan and gently cook the onion and garlic until softened but not browned. Add the tomato puree and lamb and cook, stirring, for about 5 minutes until the lamb is browned. Drain off the excess fat.

Add the wine to the pan and cook for 2 minutes, add the tomatoes, water, sugar and oregano. Bring to a boil, then reduce the heat and simmer for 40 minutes, stirring occasionally. Season to taste with salt and pepper.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Brush the aubergine slices with the remaining oil. Season with salt and pepper.

Heat a dry frying pan until very hot and brown the aubergine slices on both sides.

Melt the butter in a pan, add the flour and stir to a paste. Remove from the heat and gradually stir in the milk.

Heat gently, stirring constantly and bring to a simmer. Cook for a few minutes until thickened.

Remove from the heat, stir in the egg yolk and half the cheese. Season to taste with salt and pepper.

Layer the aubergine and lamb mixture in a large baking dish. Repeat the layers, then spread the sauce on top. Sprinkle with the remaining cheese and sprinkle with nutmeg.

10.

Bake for 25-30 minutes until golden. Garnish with mint.

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