Baked Layered Eggplant and Lean Ground Lamb with Creamy Herb Sauce

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

Baked Layered Eggplant and Lean Ground Lamb with Creamy Herb Sauce

YOUR SOLIN GENERATED RECIPE

Baked Layered Eggplant and Lean Ground Lamb with Creamy Herb Sauce

Enjoy a vibrant bake featuring tender layers of roasted eggplant and savory lean ground lamb crowned with a refreshing, creamy herb sauce. This dish harmoniously blends smoky, meaty flavors with the brightness of fresh herbs and a touch of tang from Greek yogurt, making it a satisfying meal any time of day.

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NUTRITION

393kcal
Protein
32.7g
Fat
21.9g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

Half a medium Eggplant (approx 150g)

1/4 cup Plain Nonfat Greek Yogurt

1/4 cup Diced Tomato

0.5 oz Feta Cheese

1 Garlic Clove

1 Tbsp Fresh Parsley

1 tsp Fresh Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    In a skillet over medium heat, sauté the minced garlic until fragrant. Add the lean ground lamb, cooking until it is browned and cooked through. Season with salt and pepper.

  • 4

    Layer the eggplant slices and cooked lamb in a baking dish. Sprinkle the diced tomato evenly over the layers.

  • 5

    In a small bowl, mix the nonfat Greek yogurt, crumbled feta, chopped parsley, and lemon juice to form a creamy herb sauce. Season with salt and pepper.

  • 6

    Drizzle the creamy herb sauce over the layered eggplant and lamb.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the eggplant is tender and the flavors meld together.

  • 8

    Remove from the oven and let cool slightly before serving.

Baked Layered Eggplant and Lean Ground Lamb with Creamy Herb Sauce

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

Baked Layered Eggplant and Lean Ground Lamb with Creamy Herb Sauce

YOUR SOLIN GENERATED RECIPE

Baked Layered Eggplant and Lean Ground Lamb with Creamy Herb Sauce

Enjoy a vibrant bake featuring tender layers of roasted eggplant and savory lean ground lamb crowned with a refreshing, creamy herb sauce. This dish harmoniously blends smoky, meaty flavors with the brightness of fresh herbs and a touch of tang from Greek yogurt, making it a satisfying meal any time of day.

NUTRITION

393kcal
Protein
32.7g
Fat
21.9g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

Half a medium Eggplant (approx 150g)

1/4 cup Plain Nonfat Greek Yogurt

1/4 cup Diced Tomato

0.5 oz Feta Cheese

1 Garlic Clove

1 Tbsp Fresh Parsley

1 tsp Fresh Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    In a skillet over medium heat, sauté the minced garlic until fragrant. Add the lean ground lamb, cooking until it is browned and cooked through. Season with salt and pepper.

  • 4

    Layer the eggplant slices and cooked lamb in a baking dish. Sprinkle the diced tomato evenly over the layers.

  • 5

    In a small bowl, mix the nonfat Greek yogurt, crumbled feta, chopped parsley, and lemon juice to form a creamy herb sauce. Season with salt and pepper.

  • 6

    Drizzle the creamy herb sauce over the layered eggplant and lamb.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the eggplant is tender and the flavors meld together.

  • 8

    Remove from the oven and let cool slightly before serving.