Lean Ground Lamb and Roasted Eggplant Layers with Creamy Cauliflower Topping

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

Lean Ground Lamb and Roasted Eggplant Layers with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Layers with Creamy Cauliflower Topping

Enjoy a savory layered dish with spiced lean ground lamb nestled between tender roasted eggplant slices, crowned with a smooth and creamy cauliflower topping blended with a touch of nonfat Greek yogurt and a drizzle of olive oil for richness. This dish marries robust flavors with delicate textures, making it a satisfying and wholesome meal.

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NUTRITION

341kcal
Protein
33.2g
Fat
21g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Lamb

1 cup roasted Eggplant

1 cup riced Cauliflower

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp mixed Spices (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the eggplant into 1/4-inch rounds, brush lightly with olive oil, and season with a pinch of salt and pepper. Roast on a baking sheet for 20 minutes or until tender and slightly browned.

  • 2

    While the eggplant roasts, heat a non-stick skillet over medium heat and add the lean ground lamb along with the mixed spices. Cook the lamb until it is fully browned and crumbly, about 5-7 minutes. Drain any excess fat if necessary.

  • 3

    In a food processor or blender, combine the riced cauliflower with the nonfat Greek yogurt. Blend until smooth and season with a little salt and pepper to taste to create a creamy topping.

  • 4

    To assemble the dish, layer the roasted eggplant slices on a plate, add a layer of the cooked ground lamb, and drizzle or dollop the creamy cauliflower mixture on top. Garnish with an extra sprinkle of spices if desired.

  • 5

    Serve immediately, enjoying the contrasting textures and flavors in each bite.

Lean Ground Lamb and Roasted Eggplant Layers with Creamy Cauliflower Topping

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

Lean Ground Lamb and Roasted Eggplant Layers with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Layers with Creamy Cauliflower Topping

Enjoy a savory layered dish with spiced lean ground lamb nestled between tender roasted eggplant slices, crowned with a smooth and creamy cauliflower topping blended with a touch of nonfat Greek yogurt and a drizzle of olive oil for richness. This dish marries robust flavors with delicate textures, making it a satisfying and wholesome meal.

NUTRITION

341kcal
Protein
33.2g
Fat
21g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Lamb

1 cup roasted Eggplant

1 cup riced Cauliflower

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp mixed Spices (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the eggplant into 1/4-inch rounds, brush lightly with olive oil, and season with a pinch of salt and pepper. Roast on a baking sheet for 20 minutes or until tender and slightly browned.

  • 2

    While the eggplant roasts, heat a non-stick skillet over medium heat and add the lean ground lamb along with the mixed spices. Cook the lamb until it is fully browned and crumbly, about 5-7 minutes. Drain any excess fat if necessary.

  • 3

    In a food processor or blender, combine the riced cauliflower with the nonfat Greek yogurt. Blend until smooth and season with a little salt and pepper to taste to create a creamy topping.

  • 4

    To assemble the dish, layer the roasted eggplant slices on a plate, add a layer of the cooked ground lamb, and drizzle or dollop the creamy cauliflower mixture on top. Garnish with an extra sprinkle of spices if desired.

  • 5

    Serve immediately, enjoying the contrasting textures and flavors in each bite.