NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground Lamb (142g)

1 large Egg (50g)

1/2 medium Eggplant (150g)

1 small Onion (70g)

1 tsp Olive Oil (5g)

1/2 tsp Cumin (ground)

1/2 tsp Coriander (ground)

1/4 tsp Cinnamon (ground)

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt and let them sit for 10 minutes to draw out moisture, then pat dry with a paper towel.

• 3

  Chop the small onion finely and set aside. In a skillet, heat the olive oil over medium heat, then add the chopped onion and sauté until softened and translucent.

• 4

  Add the ground lamb to the skillet. Sprinkle in the cumin, coriander, cinnamon, and a pinch of salt and pepper. Cook until the lamb is browned and cooked through, breaking it up with a spatula as it cooks.

• 5

  In a small bowl, beat the egg and stir in the chopped parsley. This will be used as a binding layer at the top of the casserole.

• 6

  In an oven-safe dish, layer half of the eggplant slices at the bottom. Spread the spiced ground lamb mixture evenly over the eggplant.

• 7

  Layer the remaining eggplant slices on top of the lamb, then gently pour the beaten egg mixture over the entire casserole.

• 8

  Place the dish in the preheated oven and bake for 20-25 minutes, or until the egg is set and the edges of the eggplant are tender.

• 9

  Remove from the oven, let it cool slightly, and serve warm. Enjoy this hearty, flavor-packed casserole as a balanced meal that fits your nutritional goals.