Creamy Layered Lamb and Roasted Eggplant Bake

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

Creamy Layered Lamb and Roasted Eggplant Bake

YOUR SOLIN GENERATED RECIPE

Creamy Layered Lamb and Roasted Eggplant Bake

Savor the rich flavors of a comforting layered bake that brings together savory ground lamb, tender roasted eggplant, and a light, creamy Greek yogurt and tomato sauce, finished with a sprinkle of tangy feta cheese. This hearty dish balances protein and flavor in each bite, making it an ideal meal for breakfast, lunch, or dinner.

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NUTRITION

372kcal
Protein
34.3g
Fat
21.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Lamb

1 cup Roasted Eggplant

1/4 cup Nonfat Greek Yogurt

1/4 cup Tomato Sauce

1 oz Crumbled Feta Cheese

2 cloves Garlic, Minced

1 tbsp Fresh Herbs (thyme or oregano)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Slice the eggplant into 1/4-inch rounds, brush lightly with olive oil, and roast on a baking sheet for about 20 minutes, until tender.

  • 3

    In a skillet over medium heat, sauté minced garlic with the fresh herbs for about a minute until fragrant.

  • 4

    Add the lean ground lamb to the skillet, breaking it apart as it cooks, and season with salt and pepper. Cook until the lamb is browned and fully cooked.

  • 5

    In a small bowl, combine the nonfat Greek yogurt and tomato sauce to create a creamy layer.

  • 6

    In a baking dish, layer the roasted eggplant slices, then the cooked lamb, and drizzle the yogurt-tomato sauce evenly over the layers.

  • 7

    Top with crumbled feta cheese and return the dish to the oven for an additional 10 minutes to meld the flavors.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.

Creamy Layered Lamb and Roasted Eggplant Bake

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

Creamy Layered Lamb and Roasted Eggplant Bake

YOUR SOLIN GENERATED RECIPE

Creamy Layered Lamb and Roasted Eggplant Bake

Savor the rich flavors of a comforting layered bake that brings together savory ground lamb, tender roasted eggplant, and a light, creamy Greek yogurt and tomato sauce, finished with a sprinkle of tangy feta cheese. This hearty dish balances protein and flavor in each bite, making it an ideal meal for breakfast, lunch, or dinner.

NUTRITION

372kcal
Protein
34.3g
Fat
21.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Lamb

1 cup Roasted Eggplant

1/4 cup Nonfat Greek Yogurt

1/4 cup Tomato Sauce

1 oz Crumbled Feta Cheese

2 cloves Garlic, Minced

1 tbsp Fresh Herbs (thyme or oregano)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Slice the eggplant into 1/4-inch rounds, brush lightly with olive oil, and roast on a baking sheet for about 20 minutes, until tender.

  • 3

    In a skillet over medium heat, sauté minced garlic with the fresh herbs for about a minute until fragrant.

  • 4

    Add the lean ground lamb to the skillet, breaking it apart as it cooks, and season with salt and pepper. Cook until the lamb is browned and fully cooked.

  • 5

    In a small bowl, combine the nonfat Greek yogurt and tomato sauce to create a creamy layer.

  • 6

    In a baking dish, layer the roasted eggplant slices, then the cooked lamb, and drizzle the yogurt-tomato sauce evenly over the layers.

  • 7

    Top with crumbled feta cheese and return the dish to the oven for an additional 10 minutes to meld the flavors.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.