Hearty Lean Lamb and Roasted Eggplant Bake with Creamy Topping

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

Hearty Lean Lamb and Roasted Eggplant Bake with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Hearty Lean Lamb and Roasted Eggplant Bake with Creamy Topping

Savor a rustic Mediterranean-inspired bake featuring tender, lean lamb combined with roasted eggplant, vibrant red onion, and tomatoes, all crowned with a smooth, tangy nonfat Greek yogurt topping and fresh herbs. This dish offers a warm, comforting blend of hearty textures and bright, aromatic flavors, perfect for any meal of the day.

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NUTRITION

333kcal
Protein
40.5g
Fat
9.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Lamb

1 cup Eggplant, diced

1/4 cup Red Onion, diced

1/2 cup Tomatoes, diced

1 clove Garlic, minced

1 tsp Olive Oil

1/2 cup Nonfat Greek Yogurt

2 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the lean lamb with salt and pepper. Sear it in a small oven-safe skillet with olive oil over medium-high heat for 2-3 minutes on each side until lightly browned.

  • 3

    Meanwhile, toss the diced eggplant, red onion, tomatoes, and minced garlic with a pinch of salt, pepper, and a drizzle of olive oil. Spread the vegetables evenly in a baking dish.

  • 4

    Place the seared lamb on top of the vegetables. Roast in the oven for about 15-20 minutes, or until the lamb reaches your desired level of doneness and the vegetables are tender.

  • 5

    Remove the dish from the oven and let it rest for a few minutes.

  • 6

    Spread the nonfat Greek yogurt evenly over the top of the lamb and vegetables. Garnish with fresh parsley.

  • 7

    Serve warm and enjoy the hearty, comforting flavors of this Mediterranean-inspired bake.

Hearty Lean Lamb and Roasted Eggplant Bake with Creamy Topping

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

Hearty Lean Lamb and Roasted Eggplant Bake with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Hearty Lean Lamb and Roasted Eggplant Bake with Creamy Topping

Savor a rustic Mediterranean-inspired bake featuring tender, lean lamb combined with roasted eggplant, vibrant red onion, and tomatoes, all crowned with a smooth, tangy nonfat Greek yogurt topping and fresh herbs. This dish offers a warm, comforting blend of hearty textures and bright, aromatic flavors, perfect for any meal of the day.

NUTRITION

333kcal
Protein
40.5g
Fat
9.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Lamb

1 cup Eggplant, diced

1/4 cup Red Onion, diced

1/2 cup Tomatoes, diced

1 clove Garlic, minced

1 tsp Olive Oil

1/2 cup Nonfat Greek Yogurt

2 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the lean lamb with salt and pepper. Sear it in a small oven-safe skillet with olive oil over medium-high heat for 2-3 minutes on each side until lightly browned.

  • 3

    Meanwhile, toss the diced eggplant, red onion, tomatoes, and minced garlic with a pinch of salt, pepper, and a drizzle of olive oil. Spread the vegetables evenly in a baking dish.

  • 4

    Place the seared lamb on top of the vegetables. Roast in the oven for about 15-20 minutes, or until the lamb reaches your desired level of doneness and the vegetables are tender.

  • 5

    Remove the dish from the oven and let it rest for a few minutes.

  • 6

    Spread the nonfat Greek yogurt evenly over the top of the lamb and vegetables. Garnish with fresh parsley.

  • 7

    Serve warm and enjoy the hearty, comforting flavors of this Mediterranean-inspired bake.