Creamy Ground Lamb and Roasted Eggplant Bake

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

Creamy Ground Lamb and Roasted Eggplant Bake

YOUR SOLIN GENERATED RECIPE

Creamy Ground Lamb and Roasted Eggplant Bake

A satisfying twist on a classic bake featuring lean ground lamb gently simmered with roasted eggplant and caramelized red onion. The dish is finished with a light, tangy Greek yogurt cream that ties the flavors together beautifully. Perfect for any meal of the day, this dish delivers a warming, savory profile with delicate spice notes and a creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

475kcal
Protein
36.8g
Fat
24.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

120g lean ground lamb

100g non-fat Greek yogurt

200g eggplant

50g red onion

1 clove garlic

1 tsp olive oil

1 tbsp fresh dill

Salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the eggplant into cubes, slice the red onion, and mince the garlic.

  • 3

    Toss the eggplant cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the eggplant roasts, heat a non-stick skillet over medium heat. Add the ground lamb and season lightly with salt and pepper. Cook until the lamb is browned and cooked through, breaking up any clumps with a spatula.

  • 5

    Add the sliced red onion and minced garlic to the lamb and sauté for an additional 3-4 minutes, until the onion softens.

  • 6

    Once the eggplant is roasted, combine it with the lamb mixture in a baking dish.

  • 7

    Stir in the non-fat Greek yogurt and fresh dill, mixing gently until everything is well incorporated.

  • 8

    Return the combined mixture to the oven and bake for an additional 8-10 minutes to allow flavors to meld.

  • 9

    Remove from the oven, adjust seasonings if necessary, and serve warm.

Creamy Ground Lamb and Roasted Eggplant Bake

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

Creamy Ground Lamb and Roasted Eggplant Bake

YOUR SOLIN GENERATED RECIPE

Creamy Ground Lamb and Roasted Eggplant Bake

A satisfying twist on a classic bake featuring lean ground lamb gently simmered with roasted eggplant and caramelized red onion. The dish is finished with a light, tangy Greek yogurt cream that ties the flavors together beautifully. Perfect for any meal of the day, this dish delivers a warming, savory profile with delicate spice notes and a creamy finish.

NUTRITION

475kcal
Protein
36.8g
Fat
24.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

120g lean ground lamb

100g non-fat Greek yogurt

200g eggplant

50g red onion

1 clove garlic

1 tsp olive oil

1 tbsp fresh dill

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the eggplant into cubes, slice the red onion, and mince the garlic.

  • 3

    Toss the eggplant cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the eggplant roasts, heat a non-stick skillet over medium heat. Add the ground lamb and season lightly with salt and pepper. Cook until the lamb is browned and cooked through, breaking up any clumps with a spatula.

  • 5

    Add the sliced red onion and minced garlic to the lamb and sauté for an additional 3-4 minutes, until the onion softens.

  • 6

    Once the eggplant is roasted, combine it with the lamb mixture in a baking dish.

  • 7

    Stir in the non-fat Greek yogurt and fresh dill, mixing gently until everything is well incorporated.

  • 8

    Return the combined mixture to the oven and bake for an additional 8-10 minutes to allow flavors to meld.

  • 9

    Remove from the oven, adjust seasonings if necessary, and serve warm.