Savory Ground Lamb and Eggplant Bake with Creamy Topping

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

Savory Ground Lamb and Eggplant Bake with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Savory Ground Lamb and Eggplant Bake with Creamy Topping

A hearty and flavorful bake featuring lean ground lamb and tender eggplant, layered with aromatic garlic and red onion, then finished with a luscious nonfat Greek yogurt creamy topping. Finished with a drizzle of olive oil and fresh herbs, this dish is a comforting, nutrient-packed meal perfect for lunch or dinner.

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NUTRITION

365kcal
Protein
33.1g
Fat
21.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

100g Ground Lamb (85% lean)

1 cup cubed Eggplant

1/4 medium Red Onion

1 Garlic clove

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Fresh Mint or Parsley (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly salt and let the cubed eggplant sit for 10 minutes to draw out moisture; then pat dry with a paper towel.

  • 3

    In a skillet over medium heat, add the olive oil and sauté the chopped red onion and garlic until fragrant and softened.

  • 4

    Add the ground lamb to the skillet, breaking it up with a spoon, and cook until the meat is browned. Season with salt and pepper.

  • 5

    Mix in the eggplant cubes and allow to cook for another 5 minutes, letting the flavors meld together.

  • 6

    Transfer the lamb and eggplant mixture into a baking dish. Spoon the nonfat Greek yogurt evenly over the top to form a creamy layer.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is heated through and the edges begin to crisp.

  • 8

    Garnish with freshly chopped mint or parsley before serving.

Savory Ground Lamb and Eggplant Bake with Creamy Topping

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

Savory Ground Lamb and Eggplant Bake with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Savory Ground Lamb and Eggplant Bake with Creamy Topping

A hearty and flavorful bake featuring lean ground lamb and tender eggplant, layered with aromatic garlic and red onion, then finished with a luscious nonfat Greek yogurt creamy topping. Finished with a drizzle of olive oil and fresh herbs, this dish is a comforting, nutrient-packed meal perfect for lunch or dinner.

NUTRITION

365kcal
Protein
33.1g
Fat
21.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

100g Ground Lamb (85% lean)

1 cup cubed Eggplant

1/4 medium Red Onion

1 Garlic clove

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Fresh Mint or Parsley (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly salt and let the cubed eggplant sit for 10 minutes to draw out moisture; then pat dry with a paper towel.

  • 3

    In a skillet over medium heat, add the olive oil and sauté the chopped red onion and garlic until fragrant and softened.

  • 4

    Add the ground lamb to the skillet, breaking it up with a spoon, and cook until the meat is browned. Season with salt and pepper.

  • 5

    Mix in the eggplant cubes and allow to cook for another 5 minutes, letting the flavors meld together.

  • 6

    Transfer the lamb and eggplant mixture into a baking dish. Spoon the nonfat Greek yogurt evenly over the top to form a creamy layer.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is heated through and the edges begin to crisp.

  • 8

    Garnish with freshly chopped mint or parsley before serving.