Lean Ground Lamb and Roasted Eggplant Layers with Creamy Herb Sauce

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 Herb Sauce

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Layers with Creamy Herb Sauce

Savor layers of spiced lean ground lamb and tender roasted eggplant, crowned with a refreshing, velvety herb sauce. This dish combines savory warmth with a cool, tangy finish, making it a satisfying and balanced meal ideal for any time of day.

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NUTRITION

411kcal
Protein
43.4g
Fat
22.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Lamb (140g)

1 cup sliced Eggplant (82g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

2 tbsp Fresh Parsley, chopped

2 tbsp Fresh Mint, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the eggplant into rounds or lengthwise strips, drizzle with a small amount of olive oil, and season lightly with salt and pepper.

  • 2

    Roast the eggplant in the preheated oven for about 20 minutes, or until tender and lightly browned.

  • 3

    While the eggplant is roasting, heat a nonstick skillet over medium-high heat. Add the lean ground lamb along with a minced garlic clove. Cook, breaking up the meat with a spatula, until the lamb is browned and cooked through. Season with salt and pepper.

  • 4

    For the creamy herb sauce, combine the nonfat Greek yogurt, chopped fresh parsley, chopped fresh mint, and a pinch of salt and pepper in a small bowl. Stir until well mixed.

  • 5

    To assemble the dish, layer a portion of the cooked ground lamb on a plate, top with a layer of roasted eggplant slices, and drizzle generously with the creamy herb sauce.

  • 6

    Garnish with additional fresh herbs if desired and serve warm.

Lean Ground Lamb and Roasted Eggplant Layers with Creamy Herb Sauce

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 Herb Sauce

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Layers with Creamy Herb Sauce

Savor layers of spiced lean ground lamb and tender roasted eggplant, crowned with a refreshing, velvety herb sauce. This dish combines savory warmth with a cool, tangy finish, making it a satisfying and balanced meal ideal for any time of day.

NUTRITION

411kcal
Protein
43.4g
Fat
22.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Lamb (140g)

1 cup sliced Eggplant (82g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

2 tbsp Fresh Parsley, chopped

2 tbsp Fresh Mint, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the eggplant into rounds or lengthwise strips, drizzle with a small amount of olive oil, and season lightly with salt and pepper.

  • 2

    Roast the eggplant in the preheated oven for about 20 minutes, or until tender and lightly browned.

  • 3

    While the eggplant is roasting, heat a nonstick skillet over medium-high heat. Add the lean ground lamb along with a minced garlic clove. Cook, breaking up the meat with a spatula, until the lamb is browned and cooked through. Season with salt and pepper.

  • 4

    For the creamy herb sauce, combine the nonfat Greek yogurt, chopped fresh parsley, chopped fresh mint, and a pinch of salt and pepper in a small bowl. Stir until well mixed.

  • 5

    To assemble the dish, layer a portion of the cooked ground lamb on a plate, top with a layer of roasted eggplant slices, and drizzle generously with the creamy herb sauce.

  • 6

    Garnish with additional fresh herbs if desired and serve warm.