6 Serves
65 Mins
Slice the eggplant into rounds, salt them, and let them sit for 15 minutes to draw out moisture before patting dry.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
120 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
391 mg / 4,700 mgSodium
513 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a large pan, heat the olive oil and sauté the onions and garlic until softened.
Add the ground lamb to the pan, browning it thoroughly, then stir in the tomato paste, salt, and black pepper.
Layer the eggplant and meat sauce in a baking dish, top with a Béchamel sauce, and bake until the top is golden brown.
32
g5
g49
g.jpg&w=3840&q=75)
Greek
French