Creamy Layered Lamb and Roasted Eggplant Bake

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

Creamy Layered Lamb and Roasted Eggplant Bake

YOUR SOLIN GENERATED RECIPE

Creamy Layered Lamb and Roasted Eggplant Bake

Savor the rich, savory flavors of tender ground lamb layered with smoky roasted eggplant and finished with a cooling dollop of nonfat Greek yogurt. This dish brings together warm spices and a hint of fresh garlic, accented by a drizzle of olive oil and a sprinkle of fresh mint for a beautifully balanced meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

461kcal
Protein
32.1g
Fat
34.2g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Lamb (113g)

1 cup Eggplant, roasted (100g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1 tbsp Olive Oil (14g)

1 clove Garlic

1 tbsp Fresh Mint

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds. Brush with olive oil and season lightly with salt and pepper.

  • 2

    Arrange the eggplant slices on a baking sheet and roast for about 20 minutes until tender and lightly golden.

  • 3

    While the eggplant is roasting, heat a skillet over medium heat and add a dash of olive oil. Sauté the minced garlic for 1 minute until fragrant.

  • 4

    Add the ground lamb to the skillet and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper.

  • 5

    Lower the oven temperature to 375°F. In a baking dish, layer half of the roasted eggplant slices, followed by the cooked lamb, then top with the remaining eggplant slices.

  • 6

    Dollop the Greek yogurt evenly over the layered bake. For an extra burst of freshness, sprinkle chopped fresh mint on top.

  • 7

    Return the dish to the oven for an additional 5 minutes to warm through. Serve warm and enjoy the creamy, layered flavors.

Creamy Layered Lamb and Roasted Eggplant Bake

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

Creamy Layered Lamb and Roasted Eggplant Bake

YOUR SOLIN GENERATED RECIPE

Creamy Layered Lamb and Roasted Eggplant Bake

Savor the rich, savory flavors of tender ground lamb layered with smoky roasted eggplant and finished with a cooling dollop of nonfat Greek yogurt. This dish brings together warm spices and a hint of fresh garlic, accented by a drizzle of olive oil and a sprinkle of fresh mint for a beautifully balanced meal.

NUTRITION

461kcal
Protein
32.1g
Fat
34.2g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Lamb (113g)

1 cup Eggplant, roasted (100g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1 tbsp Olive Oil (14g)

1 clove Garlic

1 tbsp Fresh Mint

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds. Brush with olive oil and season lightly with salt and pepper.

  • 2

    Arrange the eggplant slices on a baking sheet and roast for about 20 minutes until tender and lightly golden.

  • 3

    While the eggplant is roasting, heat a skillet over medium heat and add a dash of olive oil. Sauté the minced garlic for 1 minute until fragrant.

  • 4

    Add the ground lamb to the skillet and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper.

  • 5

    Lower the oven temperature to 375°F. In a baking dish, layer half of the roasted eggplant slices, followed by the cooked lamb, then top with the remaining eggplant slices.

  • 6

    Dollop the Greek yogurt evenly over the layered bake. For an extra burst of freshness, sprinkle chopped fresh mint on top.

  • 7

    Return the dish to the oven for an additional 5 minutes to warm through. Serve warm and enjoy the creamy, layered flavors.