YOUR SOLIN GENERATED RECIPE
Roasted Eggplant and Lean Ground Lamb Bake with Creamy Topping
Savor a hearty yet balanced dish featuring roasted eggplant layered with seasoned lean ground lamb, crowned with a smooth, tangy Greek yogurt topping. Aromatic garlic and red onion add a delightful depth to this bake that’s both satisfying and nutritionally balanced.
INGREDIENTS
4 oz Lean Ground Lamb
150 g Eggplant
1/4 cup Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1/4 medium Red Onion
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Dice the eggplant into 1/2-inch cubes, and slice the red onion thinly. Mince the garlic.
In a bowl, toss the eggplant cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 20 minutes, until tender and slightly caramelized.
While the eggplant roasts, in a skillet over medium heat, sauté the red onion and garlic until fragrant. Add the lean ground lamb and cook until browned and fully cooked, breaking it apart as it cooks. Season with salt and pepper to taste.
After the eggplant is roasted, combine it with the cooked lamb mixture in an oven-safe dish. Stir gently to mix the flavors.
Top the mixture with dollops of nonfat Greek yogurt, spreading lightly to create a creamy layer.
Return the dish to the oven for an additional 5 minutes to meld the flavors together.
Remove from oven and serve warm, enjoying the harmony of roasted eggplant, savory lamb, and a refreshing creamy topping.