Baked Eggplant Layers with Savory Spiced Ground Lamb and Creamy Cauliflower Topping

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

Baked Eggplant Layers with Savory Spiced Ground Lamb and Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Baked Eggplant Layers with Savory Spiced Ground Lamb and Creamy Cauliflower Topping

A hearty, layered dish featuring tender baked eggplant slices, savory spiced ground lamb, and a light, creamy cauliflower topping accented with warm spices. This recipe combines robust flavors with a satisfying texture for a nutrient-packed meal perfect for dinner.

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NUTRITION

537kcal
Protein
38.1g
Fat
21.9g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

100g Ground Lamb (90% Lean)

150g Cauliflower

1/4 cup Plain Nonfat Greek Yogurt (60g)

1/2 medium Yellow Onion

2 Garlic Cloves

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the eggplant lengthwise into 1/4-inch thick slices. Arrange them on a baking sheet lined with parchment paper, lightly brush with olive oil, and sprinkle with a pinch of salt. Roast for 15-20 minutes until tender.

  • 3

    Meanwhile, finely chop the half onion and mince the garlic cloves.

  • 4

    In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened, then add the ground lamb. Cook until the lamb is browned, breaking it up with a spoon.

  • 5

    Add ground cumin, smoked paprika, salt, and pepper to the lamb mixture. Stir well and let the flavors meld for another 3-4 minutes.

  • 6

    For the creamy topping, steam or boil the cauliflower until very tender (about 8-10 minutes). Transfer the cauliflower to a blender, and add the Greek yogurt, a pinch of salt, and pepper. Blend until smooth.

  • 7

    In a baking dish, layer the roasted eggplant slices evenly. Spread the savory spiced lamb mixture over the eggplant, then top with the creamy cauliflower sauce.

  • 8

    Bake the layered dish for an additional 10-12 minutes to allow the flavors to combine.

  • 9

    Remove from the oven and let cool slightly before serving.

Baked Eggplant Layers with Savory Spiced Ground Lamb and Creamy Cauliflower Topping

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

Baked Eggplant Layers with Savory Spiced Ground Lamb and Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Baked Eggplant Layers with Savory Spiced Ground Lamb and Creamy Cauliflower Topping

A hearty, layered dish featuring tender baked eggplant slices, savory spiced ground lamb, and a light, creamy cauliflower topping accented with warm spices. This recipe combines robust flavors with a satisfying texture for a nutrient-packed meal perfect for dinner.

NUTRITION

537kcal
Protein
38.1g
Fat
21.9g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

100g Ground Lamb (90% Lean)

150g Cauliflower

1/4 cup Plain Nonfat Greek Yogurt (60g)

1/2 medium Yellow Onion

2 Garlic Cloves

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the eggplant lengthwise into 1/4-inch thick slices. Arrange them on a baking sheet lined with parchment paper, lightly brush with olive oil, and sprinkle with a pinch of salt. Roast for 15-20 minutes until tender.

  • 3

    Meanwhile, finely chop the half onion and mince the garlic cloves.

  • 4

    In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened, then add the ground lamb. Cook until the lamb is browned, breaking it up with a spoon.

  • 5

    Add ground cumin, smoked paprika, salt, and pepper to the lamb mixture. Stir well and let the flavors meld for another 3-4 minutes.

  • 6

    For the creamy topping, steam or boil the cauliflower until very tender (about 8-10 minutes). Transfer the cauliflower to a blender, and add the Greek yogurt, a pinch of salt, and pepper. Blend until smooth.

  • 7

    In a baking dish, layer the roasted eggplant slices evenly. Spread the savory spiced lamb mixture over the eggplant, then top with the creamy cauliflower sauce.

  • 8

    Bake the layered dish for an additional 10-12 minutes to allow the flavors to combine.

  • 9

    Remove from the oven and let cool slightly before serving.