YOUR SOLIN GENERATED RECIPE
Lean Ground Lamb and Roasted Eggplant Layers with Creamy Topping
Savor the robust flavors of lean ground lamb layered with tender roasted eggplant slices, crowned with a velvety nonfat Greek yogurt topping and a burst of fresh cherry tomatoes. This dish harmonizes smoky, herby notes with a creamy accent, delivering a satisfying and well-balanced meal.
INGREDIENTS
4 oz Lean Ground Lamb
1 medium Eggplant
1/4 cup Nonfat Greek Yogurt
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1 clove Garlic
1 tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Slice the eggplant lengthwise into approximately 1/4-inch thick slices.
Brush the eggplant slices lightly with olive oil and season with a pinch of salt and pepper. Arrange them on a baking sheet.
Roast the eggplant in the oven for about 20-25 minutes until tender and slightly browned.
While the eggplant roasts, heat a skillet over medium heat. Add the lean ground lamb along with a minced garlic clove, seasoning with salt and pepper. Cook until the lamb is browned and cooked through.
Once the eggplant is done, layer the roasted slices in a serving dish with the cooked ground lamb, forming distinct layers.
Top the layers evenly with the nonfat Greek yogurt. Garnish with halved cherry tomatoes and fresh chopped parsley.
Serve warm and enjoy the contrasting textures and flavors of the savory lamb, tender eggplant, and creamy topping.