NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Ground Lamb

1 cup cubed Eggplant

1/2 cup chopped Cauliflower

1/4 cup diced Red Onion

1 tsp Olive Oil

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Coriander

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a skillet, heat the olive oil over medium heat and sauté the diced red onion and minced garlic for 2-3 minutes until softened.

• 3

  Add the lean ground lamb to the skillet. Break it apart as it cooks. Season with ground cumin, ground coriander, salt, and pepper. Cook until the lamb is browned and just cooked through.

• 4

  Meanwhile, toss the cubed eggplant with a little salt and pepper. Spread it out on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly caramelized.

• 5

  For the creamy cauliflower topping, steam the cauliflower pieces until very tender (about 8 minutes). Blend the steamed cauliflower until smooth, adding a pinch of salt and a little water if needed to reach a creamy consistency.

• 6

  In a baking dish, layer the roasted eggplant as the base, then spread the spiced lamb mixture evenly over it.

• 7

  Top the lamb layer with the creamy cauliflower puree. Return the dish to the oven for an additional 5 minutes to meld the flavors.

• 8

  Remove from the oven and serve warm. Enjoy your balanced and flavor-packed dinner!