Lean Ground Lamb and Roasted Eggplant Bake with Creamy Cauliflower Topping

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

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Cauliflower Topping

A savory and satisfying dish featuring lean ground lamb layered with tender roasted eggplant, all crowned with a silky, creamy cauliflower topping. Infused with aromatic herbs, garlic, and tomato paste, this bake offers a comforting balance of rich flavor and lean protein that hits the spot for a wholesome dinner.

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NUTRITION

377kcal
Protein
34.3g
Fat
19g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Lamb

1 cup diced Eggplant

1 cup chopped Cauliflower

1/4 cup chopped Onion

1 tbsp Tomato Paste

1 tsp Olive Oil

2 cloves Garlic

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the eggplant and chop the cauliflower and onion. Mince the garlic.

  • 3

    In a skillet over medium heat, warm the olive oil. Add the chopped onion and garlic, cooking until soft and fragrant.

  • 4

    Add the lean ground lamb to the skillet, breaking it apart as it cooks. Season with salt, pepper, and mixed herbs. Stir in the tomato paste and let it cook until the lamb is nearly done.

  • 5

    While the lamb is cooking, lightly roast the diced eggplant in a separate baking dish with a light drizzle of olive oil, salt, and pepper for about 10 minutes until tender.

  • 6

    Combine the cooked lamb mixture with the roasted eggplant in a baking dish. Spread the chopped cauliflower evenly over the top to form the creamy topping.

  • 7

    Place the dish in the oven and bake for an additional 10-12 minutes, allowing the flavors to meld together and the cauliflower topping to warm through.

  • 8

    Remove from the oven, give a final stir if desired, and serve warm.

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Cauliflower Topping

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

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Roasted Eggplant Bake with Creamy Cauliflower Topping

A savory and satisfying dish featuring lean ground lamb layered with tender roasted eggplant, all crowned with a silky, creamy cauliflower topping. Infused with aromatic herbs, garlic, and tomato paste, this bake offers a comforting balance of rich flavor and lean protein that hits the spot for a wholesome dinner.

NUTRITION

377kcal
Protein
34.3g
Fat
19g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Lamb

1 cup diced Eggplant

1 cup chopped Cauliflower

1/4 cup chopped Onion

1 tbsp Tomato Paste

1 tsp Olive Oil

2 cloves Garlic

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the eggplant and chop the cauliflower and onion. Mince the garlic.

  • 3

    In a skillet over medium heat, warm the olive oil. Add the chopped onion and garlic, cooking until soft and fragrant.

  • 4

    Add the lean ground lamb to the skillet, breaking it apart as it cooks. Season with salt, pepper, and mixed herbs. Stir in the tomato paste and let it cook until the lamb is nearly done.

  • 5

    While the lamb is cooking, lightly roast the diced eggplant in a separate baking dish with a light drizzle of olive oil, salt, and pepper for about 10 minutes until tender.

  • 6

    Combine the cooked lamb mixture with the roasted eggplant in a baking dish. Spread the chopped cauliflower evenly over the top to form the creamy topping.

  • 7

    Place the dish in the oven and bake for an additional 10-12 minutes, allowing the flavors to meld together and the cauliflower topping to warm through.

  • 8

    Remove from the oven, give a final stir if desired, and serve warm.