YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Spiced Ground Lamb Bake
Savor a tantalizing layered bake featuring richly spiced ground lamb nestled between tender slices of roasted eggplant and fresh tomato, crowned with crumbled feta and a perfectly poached egg. This dish merges Mediterranean warmth with hearty depth, ideal for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Ground Lamb (85% lean)
1 cup chopped Eggplant
1 medium Tomato
1/2 small Onion
1 clove Garlic
1 oz Low-Fat Feta Cheese
1 large Egg
Spices (Cumin, Paprika, Coriander, Cinnamon) to taste
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant lengthwise into 1/4-inch thick slices. Optionally, lightly brush with olive oil and season with a pinch of salt.
In a skillet over medium heat, sauté the chopped onion and garlic until translucent.
Add the ground lamb to the skillet and cook until browned, breaking it apart with a spatula. Stir in your spices (cumin, paprika, coriander, cinnamon) and salt to taste.
Layer the bottom of a small baking dish with a layer of eggplant slices. Top with a layer of the spiced ground lamb, followed by slices of tomato.
Repeat the layering as desired, finishing with an eggplant layer on top.
Bake in the preheated oven for 20-25 minutes, until the eggplant is tender and the flavors meld.
In the last few minutes of baking, gently poach the egg in simmering water until the white is set but the yolk remains runny, or cook as desired.
Remove the dish from the oven, and top with crumbled low-fat feta cheese and the poached egg.
Serve warm and enjoy your layered eggplant and spiced ground lamb bake.