Baked Lean Lamb and Eggplant with Creamy Cauliflower Topping

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

Baked Lean Lamb and Eggplant with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Baked Lean Lamb and Eggplant with Creamy Cauliflower Topping

Savor this wholesome dish featuring tender lean lamb paired with roasted eggplant, all crowned with a velvety cauliflower and low-fat Greek yogurt topping. With hints of garlic and fresh herbs, this dish delivers hearty flavor and balanced macronutrients, perfect for any meal of the day.

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NUTRITION

376kcal
Protein
34.3g
Fat
23g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Lamb

1/2 medium Eggplant

1 cup Cauliflower

1/4 cup Low-Fat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

1 tablespoon Fresh Herbs (mint or parsley)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Lightly brush with olive oil and season with salt and pepper.

  • 3

    Place the eggplant slices on a baking sheet and roast in the oven for 15 minutes until they begin to soften.

  • 4

    Meanwhile, season the lean lamb with salt, pepper, minced garlic, and chopped fresh herbs.

  • 5

    Heat a skillet over medium-high heat and sear the lamb on all sides until browned, about 2 minutes per side.

  • 6

    Transfer the lamb to a baking dish and nestle the roasted eggplant slices around it.

  • 7

    In a small blender, combine the cauliflower, low-fat Greek yogurt, and a pinch of salt and pepper. Blend until smooth to form a creamy topping.

  • 8

    Pour or spoon the creamy cauliflower mixture over the lamb and eggplant.

  • 9

    Return the dish to the oven and bake for an additional 10-12 minutes, or until the lamb reaches your desired level of doneness and the topping is heated through.

  • 10

    Remove from the oven, garnish with extra fresh herbs if desired, and serve warm.

Baked Lean Lamb and Eggplant with Creamy Cauliflower Topping

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

Baked Lean Lamb and Eggplant with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Baked Lean Lamb and Eggplant with Creamy Cauliflower Topping

Savor this wholesome dish featuring tender lean lamb paired with roasted eggplant, all crowned with a velvety cauliflower and low-fat Greek yogurt topping. With hints of garlic and fresh herbs, this dish delivers hearty flavor and balanced macronutrients, perfect for any meal of the day.

NUTRITION

376kcal
Protein
34.3g
Fat
23g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Lamb

1/2 medium Eggplant

1 cup Cauliflower

1/4 cup Low-Fat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

1 tablespoon Fresh Herbs (mint or parsley)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Lightly brush with olive oil and season with salt and pepper.

  • 3

    Place the eggplant slices on a baking sheet and roast in the oven for 15 minutes until they begin to soften.

  • 4

    Meanwhile, season the lean lamb with salt, pepper, minced garlic, and chopped fresh herbs.

  • 5

    Heat a skillet over medium-high heat and sear the lamb on all sides until browned, about 2 minutes per side.

  • 6

    Transfer the lamb to a baking dish and nestle the roasted eggplant slices around it.

  • 7

    In a small blender, combine the cauliflower, low-fat Greek yogurt, and a pinch of salt and pepper. Blend until smooth to form a creamy topping.

  • 8

    Pour or spoon the creamy cauliflower mixture over the lamb and eggplant.

  • 9

    Return the dish to the oven and bake for an additional 10-12 minutes, or until the lamb reaches your desired level of doneness and the topping is heated through.

  • 10

    Remove from the oven, garnish with extra fresh herbs if desired, and serve warm.