Layered Eggplant and Spiced Ground Lamb Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Spiced Ground Lamb Casserole

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Spiced Ground Lamb Casserole

Enjoy a robust casserole featuring layers of tender eggplant, spiced ground lamb simmered with aromatic onions and garlic, enriched with a light tomato sauce and finished with a cool, creamy topping of low-fat Greek yogurt. A comforting and balanced meal that’s both flavorful and satisfying.

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NUTRITION

561kcal
Protein
39g
Fat
35.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

150g Ground Lamb

100g Eggplant

1/2 cup Tomato Sauce

1 small Onion

1 clove Garlic

1 tsp Olive Oil

100g Low-Fat Greek Yogurt

1 tsp Cumin

1/2 tsp Cinnamon

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4 inch rounds. Lightly season with salt and set aside.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent, then add minced garlic and cook for an additional minute.

  • 4

    Add the ground lamb to the skillet. Cook until browned, breaking it up with a spoon. Stir in cumin, cinnamon, and season with salt and pepper.

  • 5

    Mix in the tomato sauce and allow the mixture to simmer for 5 minutes.

  • 6

    In a baking dish, layer half of the eggplant slices, then spread the lamb mixture evenly, and top with the remaining eggplant slices.

  • 7

    Cover with foil and bake for 25 minutes, until the eggplant softens and flavors meld.

  • 8

    Remove from the oven and top with dollops of low-fat Greek yogurt before serving.

Layered Eggplant and Spiced Ground Lamb Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Spiced Ground Lamb Casserole

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Spiced Ground Lamb Casserole

Enjoy a robust casserole featuring layers of tender eggplant, spiced ground lamb simmered with aromatic onions and garlic, enriched with a light tomato sauce and finished with a cool, creamy topping of low-fat Greek yogurt. A comforting and balanced meal that’s both flavorful and satisfying.

NUTRITION

561kcal
Protein
39g
Fat
35.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

150g Ground Lamb

100g Eggplant

1/2 cup Tomato Sauce

1 small Onion

1 clove Garlic

1 tsp Olive Oil

100g Low-Fat Greek Yogurt

1 tsp Cumin

1/2 tsp Cinnamon

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4 inch rounds. Lightly season with salt and set aside.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent, then add minced garlic and cook for an additional minute.

  • 4

    Add the ground lamb to the skillet. Cook until browned, breaking it up with a spoon. Stir in cumin, cinnamon, and season with salt and pepper.

  • 5

    Mix in the tomato sauce and allow the mixture to simmer for 5 minutes.

  • 6

    In a baking dish, layer half of the eggplant slices, then spread the lamb mixture evenly, and top with the remaining eggplant slices.

  • 7

    Cover with foil and bake for 25 minutes, until the eggplant softens and flavors meld.

  • 8

    Remove from the oven and top with dollops of low-fat Greek yogurt before serving.