YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Spiced Ground Lamb Casserole
A hearty and aromatic casserole that layers tender eggplant with perfectly spiced ground lamb, intermingled with savory diced tomatoes and fragrant spices, then finished with a cooling dollop of nonfat Greek yogurt. This dish is as visually appealing as it is nutritious, making it an ideal option for dinner that won't compromise your fitness goals.
INGREDIENTS
1 medium Eggplant (200g)
4.5 oz Ground Lamb (lean, 128g)
1/2 medium Yellow Onion (50g)
2 Garlic Cloves
1 tbsp Tomato Paste
1/2 cup Diced Tomatoes
1 tsp Olive Oil
1/4 cup Nonfat Greek Yogurt
1 tsp Ground Cumin
1/2 tsp Ground Cinnamon
1 tsp Smoked Paprika
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the eggplant into 1/4-inch thick rounds and lightly season with salt. Optionally, let them sit for 10 minutes then pat dry to remove excess moisture.
In a non-stick skillet, warm the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the ground lamb, breaking it apart. Cook until the lamb is browned and cooked through, about 6-8 minutes.
Mix in the tomato paste, diced tomatoes, cumin, cinnamon, smoked paprika, and season with salt and pepper. Let the mixture simmer for 3-4 minutes to allow the flavors to meld.
Layer the bottom of a small baking dish with a few slices of eggplant. Spread half of the spiced lamb mix over the eggplant, then add another layer of eggplant slices followed by the remaining lamb mixture. Finish with a final layer of eggplant on top.
Cover the dish with foil and bake in the oven for 25-30 minutes, or until the eggplant is tender.
Remove from the oven and let slightly cool. Top with a dollop of nonfat Greek yogurt before serving.