Baked Lamb and Eggplant Layers with Creamy Topping

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

Baked Lamb and Eggplant Layers with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Baked Lamb and Eggplant Layers with Creamy Topping

Savor a hearty yet balanced dish where spiced ground lamb is layered with tender roasted eggplant slices and finished with a refreshing creamy nonfat Greek yogurt topping. This dish blends rich flavors with a light, tangy finish for a satisfying meal that supports a healthy lifestyle.

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NUTRITION

482kcal
Protein
36.3g
Fat
26.1g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Lamb

1 medium Eggplant (approximately 300 grams)

1/2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the eggplant into 1/4-inch thick rounds, then lightly brush with olive oil and season with salt and pepper. Arrange them on a baking sheet and roast for 20-25 minutes until tender and slightly golden.

  • 2

    While the eggplant roasts, heat a non-stick skillet over medium heat. Add the ground lamb along with minced garlic and dried oregano. Season with salt and pepper. Cook, breaking up the meat with a spoon, until the lamb is browned and nearly cooked through.

  • 3

    In a small bowl, stir the nonfat Greek yogurt to prepare it as the creamy topping.

  • 4

    Once the eggplant is roasted, layer a portion of the lamb mixture in a small baking dish, then add a layer of roasted eggplant slices. Repeat layers as desired, ending with a top layer of eggplant.

  • 5

    Finish by generously dolloping the Greek yogurt over the top layer. Serve warm, allowing the creamy topping to complement the spicy lamb and smoky roasted eggplant.

  • 6

    Enjoy this balanced meal that offers a harmonious blend of rich protein, healthy fats, and vibrant flavors.

Baked Lamb and Eggplant Layers with Creamy Topping

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

Baked Lamb and Eggplant Layers with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Baked Lamb and Eggplant Layers with Creamy Topping

Savor a hearty yet balanced dish where spiced ground lamb is layered with tender roasted eggplant slices and finished with a refreshing creamy nonfat Greek yogurt topping. This dish blends rich flavors with a light, tangy finish for a satisfying meal that supports a healthy lifestyle.

NUTRITION

482kcal
Protein
36.3g
Fat
26.1g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Lamb

1 medium Eggplant (approximately 300 grams)

1/2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the eggplant into 1/4-inch thick rounds, then lightly brush with olive oil and season with salt and pepper. Arrange them on a baking sheet and roast for 20-25 minutes until tender and slightly golden.

  • 2

    While the eggplant roasts, heat a non-stick skillet over medium heat. Add the ground lamb along with minced garlic and dried oregano. Season with salt and pepper. Cook, breaking up the meat with a spoon, until the lamb is browned and nearly cooked through.

  • 3

    In a small bowl, stir the nonfat Greek yogurt to prepare it as the creamy topping.

  • 4

    Once the eggplant is roasted, layer a portion of the lamb mixture in a small baking dish, then add a layer of roasted eggplant slices. Repeat layers as desired, ending with a top layer of eggplant.

  • 5

    Finish by generously dolloping the Greek yogurt over the top layer. Serve warm, allowing the creamy topping to complement the spicy lamb and smoky roasted eggplant.

  • 6

    Enjoy this balanced meal that offers a harmonious blend of rich protein, healthy fats, and vibrant flavors.