60 min
Type of dish: Vegetables, Meats
Temperature: Hot
Cuisine type: European cuisine
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 1.0 kg
Onion 0.15 kg
Garlic, bulb 0.9 ud
Minced meat 0.75 kg
White wine 0.15 l
Ground black pepper 0.005 g
Tomato sauce 0.15 l
Dried oregano 0.005 g
Aubergine 0.8 kg
Grated cheese 0.15 kg
Margarine 0.04 kg
Plain flour 0.04 kg
Ground white pepper 0.002 g
Ground nutmeg 0.002 g
Table salt 5.0 g
Elaboration

For this recipe, the following elaborations will be needed:

  • Tomato sauce
  • Bechamel (roux 40x40) for sauces
  • Chop the onion and garlic in brunoise, soften the vegetables, add the minced meat, sauté and add the wine, leave to reduce.
  • Peel and cut the baking potato soften and season.
  • Chop the aubergine into 1 cm cubes. Place them on a plate with salt so that they release the water and bitterness, wash and dry. Fry and drain excess oil as best as possible.

SET UP

  • Layer: potato + minced meat + aubergine + béchamel.
  • Sprinkle with grated cheese.
  • Bake au gratin.
Nutritional information (1 portion)
Fiber 6.83 g
Saturates 23.34 g
Monounsaturated fatty acids 20.44 g
Polyunsaturated fatty acids 7.26 g
Cholesterol 155.71 mg
Calcium 755.62 mg
Iron 7.38 mg
Zinc 7.63 mg
Vitamin A 265.34 ug
Vitamin C 60.12 g
Folic acid 104.89 ug
Salt (Sodium) 1143.35 mg
Sugars 15.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.