YOUR SOLIN GENERATED RECIPE
Creamy Ground Lamb and Roasted Eggplant Bake
Savor the rich, aromatic flavors of ground lamb mingled with tender, roasted eggplant in this easy and hearty bake. A dollop of creamy Greek yogurt and a drizzle of olive oil elevate the dish, making it both comforting and vibrant—a perfect balance of robust flavors and a fresh finish.
INGREDIENTS
4 ounces Ground Lamb
1 medium Eggplant
1/2 cup Plain Greek Yogurt
1 teaspoon Olive Oil
1 small Onion
2 cloves Garlic
1 teaspoon Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Slice the eggplant into 1/2-inch thick rounds, and arrange them on a baking sheet. Drizzle with olive oil and sprinkle a pinch of salt and pepper. Roast in the oven for 20-25 minutes until tender and slightly browned.
While the eggplant is roasting, finely dice the onion and garlic. In a skillet over medium heat, add a splash of olive oil and sauté the onion until translucent, then add garlic and dried oregano. Stir for an additional minute.
Add the ground lamb to the skillet, breaking it apart with a spoon. Cook until the lamb is browned and cooked through. Season with salt and pepper to taste.
Fold in half of the roasted eggplant pieces into the lamb mixture, reserving the rest for layering.
Transfer the lamb and eggplant mixture into a small baking dish. Dollop the Greek yogurt evenly on top to create a creamy layer.
Return the dish to the oven and bake for an additional 5-8 minutes until the yogurt is slightly warmed and melds with the ingredients.
Remove from the oven and let it rest for a few minutes before serving. Garnish with an extra sprinkle of dried oregano or fresh herbs if desired.