Herb-Spiced Ground Lamb and Roasted Eggplant Layered Bake with Creamy Feta Topping

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

Herb-Spiced Ground Lamb and Roasted Eggplant Layered Bake with Creamy Feta Topping

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Ground Lamb and Roasted Eggplant Layered Bake with Creamy Feta Topping

Savor the rich layers of this vibrant bake featuring succulent herb-infused ground lamb paired with tender roasted eggplant, crowned with a tangy and creamy feta topping enhanced by a hint of Greek yogurt. Each bite is an explosion of earthy spices, fresh herbs, and a delightful balance between robust flavor and light, satisfying textures.

Try 3 days free, then $12.99 / mo.

NUTRITION

499kcal
Protein
35.1g
Fat
33.5g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Lamb

1 medium Eggplant

1 oz Feta Cheese

2 oz Non-Fat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Oregano

1 tbsp Fresh Mint

0.5 tsp Ground Cumin

0.5 tsp Ground Coriander

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly brush the sliced eggplant with olive oil and season with a pinch of salt and pepper. Arrange the eggplant slices on a baking sheet and roast for 20 minutes or until tender and lightly browned.

  • 2

    Meanwhile, in a skillet, heat a drizzle of olive oil over medium heat. Add finely chopped garlic and sauté until fragrant.

  • 3

    Add the ground lamb to the skillet and break it up with a spoon. Stir in the ground cumin, ground coriander, chopped fresh oregano, and mint. Season with salt and pepper, and cook until the lamb is browned and cooked through, about 8-10 minutes.

  • 4

    Layer the roasted eggplant in a baking dish. Top with the spiced ground lamb, and spread the crumbled feta cheese evenly over the lamb.

  • 5

    Place the dish back in the oven for an additional 5 minutes to allow the flavors to meld and the feta to warm slightly.

  • 6

    Remove from the oven and drizzle the non-fat Greek yogurt over the top or serve on the side as a cool, creamy contrast.

  • 7

    Garnish with extra fresh herbs if desired and serve warm.

Herb-Spiced Ground Lamb and Roasted Eggplant Layered Bake with Creamy Feta Topping

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

Herb-Spiced Ground Lamb and Roasted Eggplant Layered Bake with Creamy Feta Topping

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Ground Lamb and Roasted Eggplant Layered Bake with Creamy Feta Topping

Savor the rich layers of this vibrant bake featuring succulent herb-infused ground lamb paired with tender roasted eggplant, crowned with a tangy and creamy feta topping enhanced by a hint of Greek yogurt. Each bite is an explosion of earthy spices, fresh herbs, and a delightful balance between robust flavor and light, satisfying textures.

NUTRITION

499kcal
Protein
35.1g
Fat
33.5g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Lamb

1 medium Eggplant

1 oz Feta Cheese

2 oz Non-Fat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Oregano

1 tbsp Fresh Mint

0.5 tsp Ground Cumin

0.5 tsp Ground Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly brush the sliced eggplant with olive oil and season with a pinch of salt and pepper. Arrange the eggplant slices on a baking sheet and roast for 20 minutes or until tender and lightly browned.

  • 2

    Meanwhile, in a skillet, heat a drizzle of olive oil over medium heat. Add finely chopped garlic and sauté until fragrant.

  • 3

    Add the ground lamb to the skillet and break it up with a spoon. Stir in the ground cumin, ground coriander, chopped fresh oregano, and mint. Season with salt and pepper, and cook until the lamb is browned and cooked through, about 8-10 minutes.

  • 4

    Layer the roasted eggplant in a baking dish. Top with the spiced ground lamb, and spread the crumbled feta cheese evenly over the lamb.

  • 5

    Place the dish back in the oven for an additional 5 minutes to allow the flavors to meld and the feta to warm slightly.

  • 6

    Remove from the oven and drizzle the non-fat Greek yogurt over the top or serve on the side as a cool, creamy contrast.

  • 7

    Garnish with extra fresh herbs if desired and serve warm.