Baked Eggplant and Lean Lamb Layers with Creamy Protein Topping

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

Baked Eggplant and Lean Lamb Layers with Creamy Protein Topping

YOUR SOLIN GENERATED RECIPE

Baked Eggplant and Lean Lamb Layers with Creamy Protein Topping

Savor a wholesome layered dish featuring tender baked eggplant slices, savory lean ground lamb gently simmered in a rich tomato sauce, and finished with a delightful creamy protein topping made from nonfat Greek yogurt infused with garlic and fresh basil. This dish celebrates the harmony of robust flavors with a light, nutritious profile perfect for a satisfying dinner.

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NUTRITION

394kcal
Protein
40.3g
Fat
16.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

100 grams Lean Ground Lamb

1/2 cup Tomato Sauce (125g)

1/2 cup Nonfat Greek Yogurt (125g)

1 Garlic Clove

1 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the eggplant lengthwise into 1/4-inch thick slices. Sprinkle lightly with salt and let them rest for 10 minutes to draw out moisture.

  • 2

    Meanwhile, in a skillet over medium heat, sauté the minced garlic until fragrant. Add the lean ground lamb and cook until it is browned and crumbly.

  • 3

    Stir in the tomato sauce with the lamb, and let it simmer for 5 minutes. Season lightly with salt and pepper to taste.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with chopped fresh basil to create a creamy topping.

  • 5

    Layer the eggplant slices in a baking dish, spread a layer of the lamb and tomato sauce mixture, and repeat if desired. Top the final layer with the creamy yogurt mixture.

  • 6

    Bake in the preheated oven for 20-25 minutes until the eggplant is tender and the flavors meld together.

  • 7

    Serve warm and enjoy this nutritious layered dish that perfectly balances taste with your dietary goals.

Baked Eggplant and Lean Lamb Layers with Creamy Protein Topping

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

Baked Eggplant and Lean Lamb Layers with Creamy Protein Topping

YOUR SOLIN GENERATED RECIPE

Baked Eggplant and Lean Lamb Layers with Creamy Protein Topping

Savor a wholesome layered dish featuring tender baked eggplant slices, savory lean ground lamb gently simmered in a rich tomato sauce, and finished with a delightful creamy protein topping made from nonfat Greek yogurt infused with garlic and fresh basil. This dish celebrates the harmony of robust flavors with a light, nutritious profile perfect for a satisfying dinner.

NUTRITION

394kcal
Protein
40.3g
Fat
16.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

100 grams Lean Ground Lamb

1/2 cup Tomato Sauce (125g)

1/2 cup Nonfat Greek Yogurt (125g)

1 Garlic Clove

1 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the eggplant lengthwise into 1/4-inch thick slices. Sprinkle lightly with salt and let them rest for 10 minutes to draw out moisture.

  • 2

    Meanwhile, in a skillet over medium heat, sauté the minced garlic until fragrant. Add the lean ground lamb and cook until it is browned and crumbly.

  • 3

    Stir in the tomato sauce with the lamb, and let it simmer for 5 minutes. Season lightly with salt and pepper to taste.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with chopped fresh basil to create a creamy topping.

  • 5

    Layer the eggplant slices in a baking dish, spread a layer of the lamb and tomato sauce mixture, and repeat if desired. Top the final layer with the creamy yogurt mixture.

  • 6

    Bake in the preheated oven for 20-25 minutes until the eggplant is tender and the flavors meld together.

  • 7

    Serve warm and enjoy this nutritious layered dish that perfectly balances taste with your dietary goals.