Hearty Baked Eggplant and Lean Ground Lamb Layers with Creamy Cauliflower Topping

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

Hearty Baked Eggplant and Lean Ground Lamb Layers with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Hearty Baked Eggplant and Lean Ground Lamb Layers with Creamy Cauliflower Topping

Savor the robust flavors of layered lean ground lamb and tender eggplant, crowned with a silky cauliflower topping enriched with a hint of tangy Greek yogurt and aromatic tomato sauce. This dish offers a wonderful balance of savory, creamy, and slightly sweet notes, making it a hearty and satisfying meal.

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NUTRITION

385kcal
Protein
38.4g
Fat
18.3g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

1 cup chopped Eggplant

1/4 cup Tomato Sauce

1 cup chopped Cauliflower

1/4 cup Nonfat Greek Yogurt

1/4 cup chopped Red Onion

1 Garlic Clove

Salt and Pepper to taste

1 tbsp Fresh Herbs (parsley or basil)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, sauté the chopped red onion and garlic until fragrant and translucent, about 2-3 minutes.

  • 3

    Add the lean ground lamb to the skillet. Cook until browned, breaking it up into small crumbles as it cooks. Season with salt and pepper.

  • 4

    In a baking dish, layer the chopped eggplant evenly at the bottom. Spread the cooked lamb mixture over the eggplant layer.

  • 5

    Pour the tomato sauce over the lamb and gently spread it to cover evenly.

  • 6

    In a blender or food processor, combine the chopped cauliflower and nonfat Greek yogurt. Blend until smooth to form a creamy topping.

  • 7

    Spread the creamy cauliflower mixture over the tomato and lamb layers.

  • 8

    Sprinkle fresh herbs on top for added flavor.

  • 9

    Bake in the preheated oven for 20-25 minutes until the layers are heated through and the flavors meld together.

  • 10

    Remove from the oven, let it cool for a few minutes, and serve warm.

Hearty Baked Eggplant and Lean Ground Lamb Layers with Creamy Cauliflower Topping

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

Hearty Baked Eggplant and Lean Ground Lamb Layers with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Hearty Baked Eggplant and Lean Ground Lamb Layers with Creamy Cauliflower Topping

Savor the robust flavors of layered lean ground lamb and tender eggplant, crowned with a silky cauliflower topping enriched with a hint of tangy Greek yogurt and aromatic tomato sauce. This dish offers a wonderful balance of savory, creamy, and slightly sweet notes, making it a hearty and satisfying meal.

NUTRITION

385kcal
Protein
38.4g
Fat
18.3g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

1 cup chopped Eggplant

1/4 cup Tomato Sauce

1 cup chopped Cauliflower

1/4 cup Nonfat Greek Yogurt

1/4 cup chopped Red Onion

1 Garlic Clove

Salt and Pepper to taste

1 tbsp Fresh Herbs (parsley or basil)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, sauté the chopped red onion and garlic until fragrant and translucent, about 2-3 minutes.

  • 3

    Add the lean ground lamb to the skillet. Cook until browned, breaking it up into small crumbles as it cooks. Season with salt and pepper.

  • 4

    In a baking dish, layer the chopped eggplant evenly at the bottom. Spread the cooked lamb mixture over the eggplant layer.

  • 5

    Pour the tomato sauce over the lamb and gently spread it to cover evenly.

  • 6

    In a blender or food processor, combine the chopped cauliflower and nonfat Greek yogurt. Blend until smooth to form a creamy topping.

  • 7

    Spread the creamy cauliflower mixture over the tomato and lamb layers.

  • 8

    Sprinkle fresh herbs on top for added flavor.

  • 9

    Bake in the preheated oven for 20-25 minutes until the layers are heated through and the flavors meld together.

  • 10

    Remove from the oven, let it cool for a few minutes, and serve warm.