Lean Ground Lamb and Roasted Eggplant Bake with Creamy Topping

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

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Topping

Enjoy a hearty blend of lean ground lamb and roasted eggplant baked to perfection and topped with a tangy, creamy Greek yogurt drizzle. This dish features layers of smoky roasted eggplant, aromatic lamb seasoned with garlic and herbs, and a refreshing yogurt topping that brightens every bite.

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NUTRITION

439kcal
Protein
37.6g
Fat
23.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

1 medium Eggplant (approx. 300g)

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

1 tsp Turmeric Powder

Salt & Pepper to taste

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Brush lightly with olive oil and season with salt and pepper.

  • 3

    Arrange the eggplant slices on a baking tray and roast in the oven for about 20 minutes or until tender and lightly browned.

  • 4

    While the eggplant roasts, heat a non-stick skillet over medium heat. Add the lean ground lamb, minced garlic, and turmeric powder. Season with salt and pepper, and cook until the lamb is browned and cooked through, breaking it apart as it cooks.

  • 5

    Reduce oven temperature to 375°F. In a baking dish, layer the roasted eggplant and cooked lamb evenly.

  • 6

    Bake the layered dish for an additional 10 minutes to meld the flavors.

  • 7

    Remove the dish from the oven and top with dollops of nonfat Greek yogurt and a sprinkle of fresh parsley.

  • 8

    Serve warm and enjoy your balanced, nutrient-packed meal.

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Topping

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

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Topping

Enjoy a hearty blend of lean ground lamb and roasted eggplant baked to perfection and topped with a tangy, creamy Greek yogurt drizzle. This dish features layers of smoky roasted eggplant, aromatic lamb seasoned with garlic and herbs, and a refreshing yogurt topping that brightens every bite.

NUTRITION

439kcal
Protein
37.6g
Fat
23.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

1 medium Eggplant (approx. 300g)

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

1 tsp Turmeric Powder

Salt & Pepper to taste

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Brush lightly with olive oil and season with salt and pepper.

  • 3

    Arrange the eggplant slices on a baking tray and roast in the oven for about 20 minutes or until tender and lightly browned.

  • 4

    While the eggplant roasts, heat a non-stick skillet over medium heat. Add the lean ground lamb, minced garlic, and turmeric powder. Season with salt and pepper, and cook until the lamb is browned and cooked through, breaking it apart as it cooks.

  • 5

    Reduce oven temperature to 375°F. In a baking dish, layer the roasted eggplant and cooked lamb evenly.

  • 6

    Bake the layered dish for an additional 10 minutes to meld the flavors.

  • 7

    Remove the dish from the oven and top with dollops of nonfat Greek yogurt and a sprinkle of fresh parsley.

  • 8

    Serve warm and enjoy your balanced, nutrient-packed meal.