60 min
Type of dish: Vegetables, Meats
Temperature: Hot
Cuisine type: European cuisine
Seasonal period: July, August, September, October
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
Small aubergine 0.8 kg
Grated cheese 0.15 kg
Onion 0.05 kg
Garlic, bulb 0.08 ud
Green pepper 0.03 kg
Diced tomato 0.2 kg
Table salt 0.07 g
Sugar 0.0 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

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.


  • Layer: potato + minced meat + aubergine + béchamel.
  • Sprinkle with grated cheese.
  • Bake au gratin.
Nutritional information (1 portion)
Fiber 6.61 g
Saturates 23.94 g
Monounsaturated fatty acids 20.41 g
Polyunsaturated fatty acids 7.26 g
Cholesterol 155.71 mg
Calcium 756.29 mg
Iron 7.38 mg
Zinc 44.44 mg
Vitamin A 265.34 ug
Vitamin C 60.12 g
Folic acid 104.89 ug
Salt (Sodium) 1148.79 mg
Sugars 12.52 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.