Baked Eggplant and Lean Ground Lamb with Creamy Herb Topping

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

Baked Eggplant and Lean Ground Lamb with Creamy Herb Topping

YOUR SOLIN GENERATED RECIPE

Baked Eggplant and Lean Ground Lamb with Creamy Herb Topping

Enjoy a savory fusion of lean ground lamb and tender roasted eggplant, crowned with a light, refreshing creamy herb topping. This dish offers vibrant Mediterranean flavors with a modern twist, making it a perfect balanced meal that’s both satisfying and healthy.

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NUTRITION

359kcal
Protein
33.4g
Fat
20.7g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

100g Eggplant

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Fresh Parsley

1 Garlic clove

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into rounds or cubes and toss with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for about 15 minutes until tender and lightly browned.

  • 3

    While the eggplant roasts, heat a skillet over medium heat and add the lean ground lamb. Crumble the meat as it cooks, and add minced garlic. Season with salt and pepper. Cook until the lamb is browned and cooked through, about 7-10 minutes.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with finely chopped fresh parsley and lemon juice. Adjust seasoning with a pinch of salt and pepper.

  • 5

    To serve, arrange a layer of roasted eggplant on a plate, top with the cooked lamb. Then spoon the creamy herb yogurt mixture over the top.

  • 6

    Garnish with additional parsley if desired and enjoy your flavorful, protein-packed meal.

Baked Eggplant and Lean Ground Lamb with Creamy Herb Topping

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

Baked Eggplant and Lean Ground Lamb with Creamy Herb Topping

YOUR SOLIN GENERATED RECIPE

Baked Eggplant and Lean Ground Lamb with Creamy Herb Topping

Enjoy a savory fusion of lean ground lamb and tender roasted eggplant, crowned with a light, refreshing creamy herb topping. This dish offers vibrant Mediterranean flavors with a modern twist, making it a perfect balanced meal that’s both satisfying and healthy.

NUTRITION

359kcal
Protein
33.4g
Fat
20.7g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

100g Eggplant

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Fresh Parsley

1 Garlic clove

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into rounds or cubes and toss with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for about 15 minutes until tender and lightly browned.

  • 3

    While the eggplant roasts, heat a skillet over medium heat and add the lean ground lamb. Crumble the meat as it cooks, and add minced garlic. Season with salt and pepper. Cook until the lamb is browned and cooked through, about 7-10 minutes.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with finely chopped fresh parsley and lemon juice. Adjust seasoning with a pinch of salt and pepper.

  • 5

    To serve, arrange a layer of roasted eggplant on a plate, top with the cooked lamb. Then spoon the creamy herb yogurt mixture over the top.

  • 6

    Garnish with additional parsley if desired and enjoy your flavorful, protein-packed meal.