YOUR SOLIN GENERATED RECIPE
Roasted Eggplant and Lean Ground Lamb Layered Bake with Creamy Cauliflower Topping
Savor a hearty layered bake featuring tender roasted eggplant slices and savory lean ground lamb, all crowned with a smooth, creamy cauliflower and nonfat Greek yogurt topping. This dish is a delightful balance of textures and flavors, combining the rich meaty depth with a refreshing, light finish that’s perfect any time of day.
INGREDIENTS
0.5 medium Eggplant (~150g)
4 ounces Lean Ground Lamb (~113g)
1 cup Cauliflower (chopped, ~107g)
1/2 cup Nonfat Greek Yogurt (~120g)
1 teaspoon Olive Oil
Pinch of Salt
Pinch of Pepper
1 teaspoon Garlic Powder
PREPARATION
Preheat the oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds. Brush the slices lightly with olive oil and season with a pinch of salt and pepper.
Arrange the eggplant slices on a baking sheet and roast in the oven for about 20 minutes, flipping halfway through until soft and lightly browned.
While the eggplant roasts, heat a non-stick skillet over medium heat. Add the lean ground lamb and season with garlic powder, salt, and pepper. Cook until the lamb is browned and cooked through, breaking it into small crumbles.
In a blender or food processor, combine the cauliflower and nonfat Greek yogurt. Blend until the mixture is smooth and creamy. Adjust seasoning with salt and pepper to taste.
Layer the roasted eggplant and cooked lamb in a small baking dish. Start with a layer of eggplant, followed by a thin layer of lamb, then repeat to create a couple of layers.
Spread the creamy cauliflower mixture evenly over the top layer. Place the dish back in the oven and bake for an additional 10-12 minutes to allow the flavors to meld.
Remove from oven, let cool slightly, then serve warm.