Baked Lean Lamb and Eggplant Layers with Creamy Herb Topping

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

Baked Lean Lamb and Eggplant Layers with Creamy Herb Topping

YOUR SOLIN GENERATED RECIPE

Baked Lean Lamb and Eggplant Layers with Creamy Herb Topping

Enjoy a beautifully layered dish featuring savory lean ground lamb and tender roasted eggplant slices, finished with a refreshing and tangy nonfat Greek yogurt herb topping. This dish delivers robust flavors with a satisfying texture, creating an ideal meal any time of the day.

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NUTRITION

380kcal
Protein
35.4g
Fat
20.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Lamb

1 medium Eggplant (approx. 150g)

1 teaspoon Olive Oil

1/2 cup Nonfat Greek Yogurt

2 tablespoons Fresh Mixed Herbs (Parsley and Mint)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a small baking dish with olive oil.

  • 2

    Slice the eggplant lengthwise into 1/4-inch thick slices. Sprinkle with a pinch of salt and set aside.

  • 3

    In a skillet over medium heat, warm the teaspoon of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the lean ground lamb to the skillet, breaking it apart. Cook until it is just browned, seasoning with salt and pepper. Remove from heat.

  • 5

    Layer the bottom of the baking dish with a few eggplant slices. Spoon an even layer of the cooked lamb over the eggplant, then cover with another layer of eggplant slices.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with the chopped fresh herbs. Adjust seasoning with a little salt and pepper if necessary.

  • 7

    Spread the creamy herb mixture evenly over the top layer of eggplant, ensuring each layer gets a touch of the aromatic topping.

  • 8

    Bake in the preheated oven for about 20-25 minutes, or until the eggplant is tender and the flavors meld together.

  • 9

    Remove from the oven and allow to cool slightly before serving. Enjoy warm as a hearty breakfast, lunch, or dinner option.

Baked Lean Lamb and Eggplant Layers with Creamy Herb Topping

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

Baked Lean Lamb and Eggplant Layers with Creamy Herb Topping

YOUR SOLIN GENERATED RECIPE

Baked Lean Lamb and Eggplant Layers with Creamy Herb Topping

Enjoy a beautifully layered dish featuring savory lean ground lamb and tender roasted eggplant slices, finished with a refreshing and tangy nonfat Greek yogurt herb topping. This dish delivers robust flavors with a satisfying texture, creating an ideal meal any time of the day.

NUTRITION

380kcal
Protein
35.4g
Fat
20.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Lamb

1 medium Eggplant (approx. 150g)

1 teaspoon Olive Oil

1/2 cup Nonfat Greek Yogurt

2 tablespoons Fresh Mixed Herbs (Parsley and Mint)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a small baking dish with olive oil.

  • 2

    Slice the eggplant lengthwise into 1/4-inch thick slices. Sprinkle with a pinch of salt and set aside.

  • 3

    In a skillet over medium heat, warm the teaspoon of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the lean ground lamb to the skillet, breaking it apart. Cook until it is just browned, seasoning with salt and pepper. Remove from heat.

  • 5

    Layer the bottom of the baking dish with a few eggplant slices. Spoon an even layer of the cooked lamb over the eggplant, then cover with another layer of eggplant slices.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with the chopped fresh herbs. Adjust seasoning with a little salt and pepper if necessary.

  • 7

    Spread the creamy herb mixture evenly over the top layer of eggplant, ensuring each layer gets a touch of the aromatic topping.

  • 8

    Bake in the preheated oven for about 20-25 minutes, or until the eggplant is tender and the flavors meld together.

  • 9

    Remove from the oven and allow to cool slightly before serving. Enjoy warm as a hearty breakfast, lunch, or dinner option.