YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Spiced Ground Lamb Casserole
Savor the robust flavors of spiced ground lamb layered with tender roasted eggplant, lightly simmered in a rich tomato sauce, and garnished with a cool, creamy nonfat Greek yogurt topping. Each bite brings a satisfying fusion of Mediterranean warmth and homey comfort - a perfect dish for any meal.
INGREDIENTS
3 oz Ground Lamb
1/2 medium Eggplant
1/2 cup Tomato Sauce
1 small Onion
2 cloves Garlic
1 tsp Olive Oil
1/2 cup Nonfat Greek Yogurt
1 tsp Cumin
1 tsp Coriander
1 tsp Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4-inch rounds, lightly brush with olive oil, and season with a pinch of salt and pepper. Arrange them on a baking sheet and roast for about 15-20 minutes until tender.
While the eggplant roasts, finely dice the onion and mince the garlic.
In a skillet over medium heat, add a drizzle of olive oil. Sauté the onion and garlic until softened, then add the ground lamb. Cook until the lamb is browned and crumbled.
Stir in cumin, coriander, paprika, and a pinch of salt and pepper. Allow the spices to toast with the meat for a minute to release their aroma.
Reduce heat and mix in the tomato sauce. Simmer for 5 minutes, allowing the flavors to meld.
In a casserole dish, layer roasted eggplant rounds and the spiced ground lamb mixture. Repeat layers as desired.
Top with a dollop of nonfat Greek yogurt to add a creamy finish.
Optional: Garnish with additional fresh herbs if available. Serve warm and enjoy.