Healthy Baked Lamb and Eggplant with Creamy Cauliflower Topping

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

Healthy Baked Lamb and Eggplant with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Healthy Baked Lamb and Eggplant with Creamy Cauliflower Topping

Enjoy a savory baked lamb dish paired with tender roasted eggplant and crowned with a smooth, creamy cauliflower and Greek yogurt topping. This dish harmonizes rich, spiced lamb with light, roasted vegetables, offering a balanced, flavorful meal ideal for any time of the day.

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NUTRITION

490kcal
Protein
40.8g
Fat
30g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Lamb

1 cup cubed Eggplant

1 cup chopped Cauliflower

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

1 tbsp Fresh Herbs (rosemary or thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cubed eggplant on a baking sheet lined with parchment paper. Drizzle a small amount of olive oil, sprinkle with salt, pepper, and half of the chopped garlic. Roast for 20-25 minutes until tender and lightly browned.

  • 3

    Meanwhile, steam or roast the chopped cauliflower until very tender (about 15-20 minutes). Then, blend the cauliflower with the nonfat Greek yogurt, remaining garlic, a pinch of salt, and fresh herbs until smooth to form a creamy topping.

  • 4

    In a skillet, cook the lean ground lamb over medium heat until browned and cooked through. Season with salt, pepper, and a bit of fresh herbs. Remove any excess fat if needed.

  • 5

    Combine the roasted eggplant with the cooked lamb in an oven-safe dish. Spoon the creamy cauliflower topping evenly over the lamb and eggplant mixture.

  • 6

    Bake in the preheated oven for an additional 10 minutes to meld the flavors.

  • 7

    Remove from the oven and let sit for a few minutes before serving. Enjoy your balanced dish that pairs robust lamb with light roasted vegetables and a velvety, protein-rich topping.

Healthy Baked Lamb and Eggplant with Creamy Cauliflower Topping

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

Healthy Baked Lamb and Eggplant with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Healthy Baked Lamb and Eggplant with Creamy Cauliflower Topping

Enjoy a savory baked lamb dish paired with tender roasted eggplant and crowned with a smooth, creamy cauliflower and Greek yogurt topping. This dish harmonizes rich, spiced lamb with light, roasted vegetables, offering a balanced, flavorful meal ideal for any time of the day.

NUTRITION

490kcal
Protein
40.8g
Fat
30g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Lamb

1 cup cubed Eggplant

1 cup chopped Cauliflower

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

1 tbsp Fresh Herbs (rosemary or thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cubed eggplant on a baking sheet lined with parchment paper. Drizzle a small amount of olive oil, sprinkle with salt, pepper, and half of the chopped garlic. Roast for 20-25 minutes until tender and lightly browned.

  • 3

    Meanwhile, steam or roast the chopped cauliflower until very tender (about 15-20 minutes). Then, blend the cauliflower with the nonfat Greek yogurt, remaining garlic, a pinch of salt, and fresh herbs until smooth to form a creamy topping.

  • 4

    In a skillet, cook the lean ground lamb over medium heat until browned and cooked through. Season with salt, pepper, and a bit of fresh herbs. Remove any excess fat if needed.

  • 5

    Combine the roasted eggplant with the cooked lamb in an oven-safe dish. Spoon the creamy cauliflower topping evenly over the lamb and eggplant mixture.

  • 6

    Bake in the preheated oven for an additional 10 minutes to meld the flavors.

  • 7

    Remove from the oven and let sit for a few minutes before serving. Enjoy your balanced dish that pairs robust lamb with light roasted vegetables and a velvety, protein-rich topping.