Roasted Eggplant and Savory Ground Lamb with Creamy Cauliflower Topping

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

Roasted Eggplant and Savory Ground Lamb with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant and Savory Ground Lamb with Creamy Cauliflower Topping

Enjoy a vibrant and hearty dish featuring seasoned ground lamb roasted with tender eggplant, layered with a silky cauliflower cream topping, and crowned with a perfectly cooked egg. Each bite delivers a harmonious blend of smoky spices and fresh vegetables, making it a nourishing and flavorful meal.

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NUTRITION

480kcal
Protein
35.5g
Fat
33.8g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Lamb

1 cup cubed Eggplant

1 cup riced Cauliflower

1 large Egg

1/4 medium Red Onion

1 clove Garlic

1 tsp Olive Oil

Spices (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the eggplant and toss with a drizzle of olive oil, salt, pepper, and a pinch of paprika. Spread it on a baking sheet and roast for about 20 minutes until tender.

  • 3

    Meanwhile, in a skillet over medium heat, add the remaining olive oil and sauté the chopped red onion and minced garlic until fragrant.

  • 4

    Add the ground lamb to the skillet, seasoning with cumin, salt, and pepper. Cook until the lamb is browned and fully cooked, breaking it into crumbles as it cooks.

  • 5

    Lightly steam the riced cauliflower for 5 minutes, then blend it until smooth, creating a creamy topping. Season with a touch of salt and pepper.

  • 6

    In a small pan, cook the egg sunny side up or to your preference.

  • 7

    Plate a serving of the roasted eggplant and ground lamb mixture, then drizzle the creamy cauliflower topping over it. Top the dish with the cooked egg.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.

Roasted Eggplant and Savory Ground Lamb with Creamy Cauliflower Topping

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

Roasted Eggplant and Savory Ground Lamb with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant and Savory Ground Lamb with Creamy Cauliflower Topping

Enjoy a vibrant and hearty dish featuring seasoned ground lamb roasted with tender eggplant, layered with a silky cauliflower cream topping, and crowned with a perfectly cooked egg. Each bite delivers a harmonious blend of smoky spices and fresh vegetables, making it a nourishing and flavorful meal.

NUTRITION

480kcal
Protein
35.5g
Fat
33.8g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Lamb

1 cup cubed Eggplant

1 cup riced Cauliflower

1 large Egg

1/4 medium Red Onion

1 clove Garlic

1 tsp Olive Oil

Spices (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the eggplant and toss with a drizzle of olive oil, salt, pepper, and a pinch of paprika. Spread it on a baking sheet and roast for about 20 minutes until tender.

  • 3

    Meanwhile, in a skillet over medium heat, add the remaining olive oil and sauté the chopped red onion and minced garlic until fragrant.

  • 4

    Add the ground lamb to the skillet, seasoning with cumin, salt, and pepper. Cook until the lamb is browned and fully cooked, breaking it into crumbles as it cooks.

  • 5

    Lightly steam the riced cauliflower for 5 minutes, then blend it until smooth, creating a creamy topping. Season with a touch of salt and pepper.

  • 6

    In a small pan, cook the egg sunny side up or to your preference.

  • 7

    Plate a serving of the roasted eggplant and ground lamb mixture, then drizzle the creamy cauliflower topping over it. Top the dish with the cooked egg.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.