Lean Ground Lamb and Roasted Eggplant Creamy Bake

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

Lean Ground Lamb and Roasted Eggplant Creamy Bake

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Creamy Bake

Enjoy a hearty yet balanced bake featuring lean ground lamb sautéed to perfection, layered over smoky roasted eggplant and blended with a tangy, creamy Greek yogurt sauce. Finished with a drizzle of olive oil and a sprinkle of crumbled feta, this dish delivers a medley of savory flavors and textures, perfect for a nourishing dinner.

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NUTRITION

441kcal
Protein
36.6g
Fat
27.5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Lamb

1 cup cubed Eggplant

1/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 oz Crumbled Feta Cheese

1/2 small Red Onion

2 Garlic Cloves

2 tbsp Fresh Parsley

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Cube the eggplant and toss with a little olive oil, salt, and pepper; roast on a baking sheet for 20-25 minutes until tender and lightly browned.

  • 3

    Meanwhile, heat a skillet over medium heat and add the lean ground lamb. Sauté with finely chopped red onion and minced garlic until the lamb is browned and the onions are softened. Season with salt and pepper.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with chopped fresh parsley. Adjust seasoning if needed.

  • 5

    In a baking dish, layer the roasted eggplant, then spread the cooked lamb mixture over the top. Drizzle remaining olive oil if desired.

  • 6

    Dollop the yogurt mixture over the lamb and eggplant. Sprinkle the crumbled feta cheese evenly on top.

  • 7

    Bake in the oven for an additional 10-12 minutes to meld the flavors. Garnish with extra parsley if desired and serve warm.

Lean Ground Lamb and Roasted Eggplant Creamy Bake

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

Lean Ground Lamb and Roasted Eggplant Creamy Bake

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Creamy Bake

Enjoy a hearty yet balanced bake featuring lean ground lamb sautéed to perfection, layered over smoky roasted eggplant and blended with a tangy, creamy Greek yogurt sauce. Finished with a drizzle of olive oil and a sprinkle of crumbled feta, this dish delivers a medley of savory flavors and textures, perfect for a nourishing dinner.

NUTRITION

441kcal
Protein
36.6g
Fat
27.5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Lamb

1 cup cubed Eggplant

1/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 oz Crumbled Feta Cheese

1/2 small Red Onion

2 Garlic Cloves

2 tbsp Fresh Parsley

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Cube the eggplant and toss with a little olive oil, salt, and pepper; roast on a baking sheet for 20-25 minutes until tender and lightly browned.

  • 3

    Meanwhile, heat a skillet over medium heat and add the lean ground lamb. Sauté with finely chopped red onion and minced garlic until the lamb is browned and the onions are softened. Season with salt and pepper.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with chopped fresh parsley. Adjust seasoning if needed.

  • 5

    In a baking dish, layer the roasted eggplant, then spread the cooked lamb mixture over the top. Drizzle remaining olive oil if desired.

  • 6

    Dollop the yogurt mixture over the lamb and eggplant. Sprinkle the crumbled feta cheese evenly on top.

  • 7

    Bake in the oven for an additional 10-12 minutes to meld the flavors. Garnish with extra parsley if desired and serve warm.