Creamy Savory Lamb and Roasted Eggplant Bake

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

Creamy Savory Lamb and Roasted Eggplant Bake

YOUR SOLIN GENERATED RECIPE

Creamy Savory Lamb and Roasted Eggplant Bake

A hearty and creamy lamb bake featuring perfectly roasted eggplant, sweet red onion, and a tangy Greek yogurt sauce infused with garlic and oregano. This dish brings a rich, savory flavor with a delightful creaminess, ideal for a satisfying dinner that aligns with your nutritional goals.

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NUTRITION

512kcal
Protein
46.7g
Fat
29.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

150g Ground Lamb (85% lean, cooked)

150g Eggplant, cubed

50g Red Onion, sliced

1 Garlic clove, minced

60g Greek Yogurt (nonfat, plain)

1 tsp Olive Oil

1/2 tsp Dried Oregano

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed eggplant and sliced red onion with olive oil, a pinch of salt, and pepper. Spread them onto a baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

    In a skillet over medium heat, sauté the minced garlic until fragrant. Add the ground lamb and cook until browned and fully cooked, breaking it up into small pieces. Season with dried oregano, salt, and pepper.

  • 4

    In a small bowl, mix the Greek yogurt with a dash of salt and pepper to create a light creamy sauce.

  • 5

    Combine the roasted eggplant and red onions with the cooked lamb in an oven-safe baking dish. Drizzle the Greek yogurt sauce evenly over the top.

  • 6

    Place the dish back in the oven for an additional 5-7 minutes to let the flavors meld together.

  • 7

    Remove from the oven, allow to cool slightly, and serve warm.

Creamy Savory Lamb and Roasted Eggplant Bake

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

Creamy Savory Lamb and Roasted Eggplant Bake

YOUR SOLIN GENERATED RECIPE

Creamy Savory Lamb and Roasted Eggplant Bake

A hearty and creamy lamb bake featuring perfectly roasted eggplant, sweet red onion, and a tangy Greek yogurt sauce infused with garlic and oregano. This dish brings a rich, savory flavor with a delightful creaminess, ideal for a satisfying dinner that aligns with your nutritional goals.

NUTRITION

512kcal
Protein
46.7g
Fat
29.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

150g Ground Lamb (85% lean, cooked)

150g Eggplant, cubed

50g Red Onion, sliced

1 Garlic clove, minced

60g Greek Yogurt (nonfat, plain)

1 tsp Olive Oil

1/2 tsp Dried Oregano

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed eggplant and sliced red onion with olive oil, a pinch of salt, and pepper. Spread them onto a baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

    In a skillet over medium heat, sauté the minced garlic until fragrant. Add the ground lamb and cook until browned and fully cooked, breaking it up into small pieces. Season with dried oregano, salt, and pepper.

  • 4

    In a small bowl, mix the Greek yogurt with a dash of salt and pepper to create a light creamy sauce.

  • 5

    Combine the roasted eggplant and red onions with the cooked lamb in an oven-safe baking dish. Drizzle the Greek yogurt sauce evenly over the top.

  • 6

    Place the dish back in the oven for an additional 5-7 minutes to let the flavors meld together.

  • 7

    Remove from the oven, allow to cool slightly, and serve warm.