Eggplant and Lean Lamb Baked Layers with Creamy Herb Topping

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

Eggplant and Lean Lamb Baked Layers with Creamy Herb Topping

YOUR SOLIN GENERATED RECIPE

Eggplant and Lean Lamb Baked Layers with Creamy Herb Topping

Enjoy layers of tender roasted eggplant and savory lean lamb, crowned with a creamy herb topping. This dish brings together the rich, satisfying flavor of lamb with the mild, smoky notes of roasted eggplant, finally uplifted by a light, tangy Greek yogurt sauce infused with fresh herbs.

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NUTRITION

385kcal
Protein
34.3g
Fat
20.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

90g Lean Ground Lamb

150g Eggplant

125g Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Parsley

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into ½-inch thick rounds and lightly brush both sides with olive oil. Season with a pinch of salt and pepper.

  • 3

    Arrange the eggplant slices on a baking sheet and roast for about 20 minutes, flipping halfway through, until they are tender and lightly browned.

  • 4

    While the eggplant is roasting, heat a skillet over medium heat. Finely mince the garlic and stir it into the skillet with the lean ground lamb.

  • 5

    Cook the lamb until it is fully browned and cooked through. Season with salt and pepper to taste.

  • 6

    Mix the nonfat Greek yogurt with chopped fresh parsley. Adjust seasoning with salt and pepper, creating a tangy herb topping.

  • 7

    In a baking dish, layer the roasted eggplant slices with the cooked lamb. Spoon dollops of the creamy herb mixture over the layers.

  • 8

    Return the dish to the oven for an additional 5-7 minutes, just to meld the flavors.

  • 9

    Serve warm and enjoy the balanced combination of savory lamb, sweet roasted eggplant, and refreshing herb yogurt.

Eggplant and Lean Lamb Baked Layers with Creamy Herb Topping

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

Eggplant and Lean Lamb Baked Layers with Creamy Herb Topping

YOUR SOLIN GENERATED RECIPE

Eggplant and Lean Lamb Baked Layers with Creamy Herb Topping

Enjoy layers of tender roasted eggplant and savory lean lamb, crowned with a creamy herb topping. This dish brings together the rich, satisfying flavor of lamb with the mild, smoky notes of roasted eggplant, finally uplifted by a light, tangy Greek yogurt sauce infused with fresh herbs.

NUTRITION

385kcal
Protein
34.3g
Fat
20.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

90g Lean Ground Lamb

150g Eggplant

125g Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Parsley

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into ½-inch thick rounds and lightly brush both sides with olive oil. Season with a pinch of salt and pepper.

  • 3

    Arrange the eggplant slices on a baking sheet and roast for about 20 minutes, flipping halfway through, until they are tender and lightly browned.

  • 4

    While the eggplant is roasting, heat a skillet over medium heat. Finely mince the garlic and stir it into the skillet with the lean ground lamb.

  • 5

    Cook the lamb until it is fully browned and cooked through. Season with salt and pepper to taste.

  • 6

    Mix the nonfat Greek yogurt with chopped fresh parsley. Adjust seasoning with salt and pepper, creating a tangy herb topping.

  • 7

    In a baking dish, layer the roasted eggplant slices with the cooked lamb. Spoon dollops of the creamy herb mixture over the layers.

  • 8

    Return the dish to the oven for an additional 5-7 minutes, just to meld the flavors.

  • 9

    Serve warm and enjoy the balanced combination of savory lamb, sweet roasted eggplant, and refreshing herb yogurt.