YOUR SOLIN GENERATED RECIPE
Roasted Eggplant and Lean Ground Lamb Layered Bake with Creamy Cauliflower Topping
Savor a warming layered bake featuring tender, roasted eggplant slices paired with savory lean ground lamb cooked with aromatic onions and garlic. Topped with a silky, cauliflower puree and a light sprinkle of melted part-skim mozzarella, this dish brings a delightful combination of textures and flavors that is both satisfying and balanced.
INGREDIENTS
4 oz Lean Ground Lamb
1 medium Eggplant
2 cups Cauliflower florets
1 oz Part-Skim Mozzarella Cheese
1/2 medium Onion
2 cloves Garlic
1 tsp Olive Oil
Salt and Pepper to taste
2 sprigs Fresh Rosemary
PREPARATION
Preheat the oven to 400°F.
Slice the eggplant into 1/4-inch thick rounds. Lay the slices on a baking sheet, drizzle lightly with olive oil, sprinkle a pinch of salt, and roast for 20 minutes until tender and slightly golden.
While the eggplant roasts, heat a non-stick skillet over medium heat. Add the lean ground lamb along with the chopped 1/2 medium onion and minced garlic. Sauté until the lamb is browned and the onions are translucent. Season with salt, pepper, and add chopped fresh rosemary leaves from the sprigs.
Steam the cauliflower florets until very tender (about 10 minutes). Transfer the steamed cauliflower to a blender along with a dash of salt and blend until smooth to form a creamy topping.
Assemble the bake in an oven-safe dish by layering roasted eggplant slices at the bottom, followed by the lamb mixture. Top the lamb evenly with the cauliflower puree, and then sprinkle the part-skim mozzarella cheese over the top.
Place the assembled dish in the oven and bake for an additional 10 minutes until the cheese is melted and slightly golden.
Remove from the oven, let cool slightly, and serve warm.