Creamy Baked Eggplant and Lean Ground Lamb Layers

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

Creamy Baked Eggplant and Lean Ground Lamb Layers

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggplant and Lean Ground Lamb Layers

Savor the harmonious blend of tender baked eggplant, spiced lean ground lamb, and a silky nonfat Greek yogurt cream. This layered dish offers an enticing medley of textures and a gentle kick from garlic and herbs, creating a satisfying and nutrient-packed meal perfect for any time of day.

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NUTRITION

320kcal
Protein
34g
Fat
14.4g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

3 ounces Lean Ground Lamb (85g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup chopped Onion (40g)

1 clove Garlic

1 tablespoon Tomato Paste

1 teaspoon Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant lengthwise into ¼-inch thick slices. Lightly season with salt and pepper, and arrange the slices on a baking tray. Bake for 15 minutes until slightly softened.

  • 3

    While the eggplant bakes, heat a non-stick skillet over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the lean ground lamb to the skillet. Break it up and cook until fully browned. Stir in the tomato paste and dried oregano, and season lightly with salt and pepper. Allow the mixture to simmer for a couple of minutes.

  • 5

    In a small bowl, gently mix the nonfat Greek yogurt with a pinch of salt and pepper.

  • 6

    In a small baking dish, layer a few slices of baked eggplant, then spread a layer of the lamb mixture, and drizzle or dollop a layer of the creamy yogurt. Repeat layers until ingredients are used, finishing with an eggplant layer on top.

  • 7

    Return the layered dish to the oven and bake for an additional 10-12 minutes, allowing the flavors to meld together.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.

Creamy Baked Eggplant and Lean Ground Lamb Layers

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

Creamy Baked Eggplant and Lean Ground Lamb Layers

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggplant and Lean Ground Lamb Layers

Savor the harmonious blend of tender baked eggplant, spiced lean ground lamb, and a silky nonfat Greek yogurt cream. This layered dish offers an enticing medley of textures and a gentle kick from garlic and herbs, creating a satisfying and nutrient-packed meal perfect for any time of day.

NUTRITION

320kcal
Protein
34g
Fat
14.4g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

3 ounces Lean Ground Lamb (85g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup chopped Onion (40g)

1 clove Garlic

1 tablespoon Tomato Paste

1 teaspoon Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant lengthwise into ¼-inch thick slices. Lightly season with salt and pepper, and arrange the slices on a baking tray. Bake for 15 minutes until slightly softened.

  • 3

    While the eggplant bakes, heat a non-stick skillet over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the lean ground lamb to the skillet. Break it up and cook until fully browned. Stir in the tomato paste and dried oregano, and season lightly with salt and pepper. Allow the mixture to simmer for a couple of minutes.

  • 5

    In a small bowl, gently mix the nonfat Greek yogurt with a pinch of salt and pepper.

  • 6

    In a small baking dish, layer a few slices of baked eggplant, then spread a layer of the lamb mixture, and drizzle or dollop a layer of the creamy yogurt. Repeat layers until ingredients are used, finishing with an eggplant layer on top.

  • 7

    Return the layered dish to the oven and bake for an additional 10-12 minutes, allowing the flavors to meld together.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.