Lean Ground Lamb and Roasted Eggplant Bake with Creamy Herb 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 Bake with Creamy Herb Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Herb Topping

Savor a hearty yet light dish featuring savory lean ground lamb nestled among tender roasted eggplant cubes, crowned with a refreshing, creamy herb topping. This bake offers an exciting blend of textures and flavors perfect for a healthy dinner.

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NUTRITION

444kcal
Protein
37.1g
Fat
28.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

1 cup cubed Eggplant

1 tsp Extra Virgin Olive Oil

1/2 cup Nonfat Greek Yogurt

1 oz Feta Cheese

2 tbsp Fresh Mixed Herbs (Parsley & Dill)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium skillet over medium heat, cook the lean ground lamb until browned, breaking it apart as it cooks. Drain any excess fat if needed.

  • 3

    While the lamb cooks, toss the cubed eggplant with olive oil and a pinch of salt, then spread on a baking sheet.

  • 4

    Roast the eggplant in the preheated oven for about 15-20 minutes, until tender and lightly browned.

  • 5

    Mix the nonfat Greek yogurt with crumbled feta cheese and finely chopped fresh herbs in a small bowl to create the creamy herb topping.

  • 6

    In a baking dish, layer the cooked lamb and roasted eggplant evenly. Spoon the creamy herb topping over the top.

  • 7

    Return the dish to the oven for an additional 5 minutes to warm the topping slightly.

  • 8

    Remove from the oven and serve warm, enjoying the blend of savory lamb, soft roasted eggplant, and tangy, creamy herbs.

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Herb 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 Bake with Creamy Herb Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Herb Topping

Savor a hearty yet light dish featuring savory lean ground lamb nestled among tender roasted eggplant cubes, crowned with a refreshing, creamy herb topping. This bake offers an exciting blend of textures and flavors perfect for a healthy dinner.

NUTRITION

444kcal
Protein
37.1g
Fat
28.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

1 cup cubed Eggplant

1 tsp Extra Virgin Olive Oil

1/2 cup Nonfat Greek Yogurt

1 oz Feta Cheese

2 tbsp Fresh Mixed Herbs (Parsley & Dill)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium skillet over medium heat, cook the lean ground lamb until browned, breaking it apart as it cooks. Drain any excess fat if needed.

  • 3

    While the lamb cooks, toss the cubed eggplant with olive oil and a pinch of salt, then spread on a baking sheet.

  • 4

    Roast the eggplant in the preheated oven for about 15-20 minutes, until tender and lightly browned.

  • 5

    Mix the nonfat Greek yogurt with crumbled feta cheese and finely chopped fresh herbs in a small bowl to create the creamy herb topping.

  • 6

    In a baking dish, layer the cooked lamb and roasted eggplant evenly. Spoon the creamy herb topping over the top.

  • 7

    Return the dish to the oven for an additional 5 minutes to warm the topping slightly.

  • 8

    Remove from the oven and serve warm, enjoying the blend of savory lamb, soft roasted eggplant, and tangy, creamy herbs.