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Eggplant (aubergine) rolls with meat

Eggplant (aubergine) rolls with meat
Nutritional values (per serving)
Calories 179 kcal
Fat8 g
Sodium 616.0 mg
Carbohydrates8 g
Protein 19 g
Phosphorus 1 mg
Potassium772 mg
Liquid344 ml
Ingredients (6 Serves )
  • 1 onion
  • 2 cloves of garlic
  • 2 celery stalks
  • 1 carrot
  • 2 tbsp. olive oil
  • 1 tbsp. tomato paste
  • 450 ml stock
  • 400 g diced tomatoes (can)
  • 2 eggplants (aubergines)
  • 2 twigs of thyme
  • 50 g bacon (diced)
  • 400 g minced lamb
  • 1 tsp. dried oregano
  • Salt
  • Pepper
CKD Stage : HDmoderate
Nutrition Tips

Sprinkle a little grated cheese over the rolls to decorate.


Peel and finely chop the onion and the garlic. Wash, clean and dice the celery. Peel the carrot and finely dice as well.
Heat 1 tbsp. of oil in a pan. Braise the vegetables at a medium heat for approx. 5 minutes. Mix in the tomato paste and add some stock. Allow to reduce gently. Add the remaining stock, the tomatoes and continue to simmer at a low heat for 20 minutes.
In the meantime, wash the eggplants (aubergines), clean and cut lengthwise into slices of 1/2 cm. Wash the thyme, shake dry and pluck the leaves.
Fry the bacon in a hot pan at a high temperature for 2 minutes. Mix in the mince and fry for approx. 5 minutes until crumbly.
Add the thyme, oregano, salt and pepper to the sauce while stirring. Add about 1/4 of the tomato sauce to the mince, salt, pepper and remove from heat.
Heat the remaining oil in a large pan. Fry the slices of eggplant (aubergine) one after another at a medium heat on both sides for approx. 1-2 minutes each until golden brown. Remove and allow to drip on kitchen paper.
Put 1 tbsp. of the mince filling on each eggplant (aubergine) slice, roll up, fix using toothpicks and put in a casserole dish. Spread the tomato sauce around the rolls and bake in the preheated oven at 180 °C (fan 160 °C; gas: 2-3) for approx. 25 minutes.

Nutrition Tips

Sprinkle a little grated cheese over the rolls to decorate.

Origin: Italy