YOUR SOLIN GENERATED RECIPE
Roasted Eggplant and Lean Ground Lamb Layer Bake with Creamy Herb Topping
Savor a hearty layered bake featuring spiced lean ground lamb nestled between tender roasted eggplant cubes and a rich, low-cal tomato sauce. A dollop of creamy Greek yogurt mixed with fresh herbs crowns the dish, adding brightness and a smooth finish. Perfectly balanced in protein and calories, this dish promises a satisfying meal any time of day.
INGREDIENTS
5 oz Lean Ground Lamb
1 cup cubed Eggplant
1/4 cup Tomato Sauce
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1 clove Garlic
1 tbsp Fresh Mixed Herbs (Parsley & Mint)
PREPARATION
Preheat your oven to 375°F.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the lean ground lamb to the skillet, breaking it up as it cooks. Season lightly with salt and pepper. Cook until the lamb is browned and no longer pink.
In a baking dish, layer the cubed eggplant evenly. Over the eggplant, spread the cooked lamb evenly.
Drizzle the tomato sauce over the lamb layer, ensuring it covers the meat for moisture and flavor.
Place the baking dish in the oven and bake for approximately 20-25 minutes until the eggplant is tender.
While the bake is roasting, mix the nonfat Greek yogurt with the fresh mixed herbs. Adjust seasoning with a pinch of salt if desired.
Once the dish is done baking, remove from the oven and spoon the creamy herb yogurt topping over the top.
Serve warm and enjoy a balanced, protein-packed meal.