Hearty Roasted Eggplant and Lean Ground Lamb Bake with Creamy Topping

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

Hearty Roasted Eggplant and Lean Ground Lamb Bake with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Eggplant and Lean Ground Lamb Bake with Creamy Topping

A comforting, savory bake featuring lean ground lamb and tender roasted eggplant, topped with a cool, creamy layer of nonfat Greek yogurt and accented with vibrant diced tomatoes and fragrant herbs. This warmly spiced dish is perfect for any meal, delivering satisfying protein and delightful flavors without overwhelming your calorie goals.

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NUTRITION

350kcal
Protein
36.3g
Fat
16.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Lamb

1 cup Diced Eggplant

1/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Diced Tomatoes

2 cloves Garlic, minced

2 tbsp Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the diced eggplant with olive oil, a pinch of salt, and some pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 3

    While the eggplant roasts, heat a non-stick skillet over medium heat. Sauté minced garlic until fragrant.

  • 4

    Add lean ground lamb to the skillet, seasoning with salt, pepper, and a handful of chopped fresh herbs. Cook until the lamb is browned and cooked through, breaking it up into small crumbles.

  • 5

    Combine the roasted eggplant with the cooked lamb and diced tomatoes in an oven-safe baking dish, mixing gently.

  • 6

    Top the mixture evenly with a dollop of nonfat Greek yogurt.

  • 7

    Return the dish to the oven for an additional 5 minutes to warm the creamy topping and meld the flavors.

  • 8

    Garnish with extra fresh herbs before serving.

Hearty Roasted Eggplant and Lean Ground Lamb Bake with Creamy Topping

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

Hearty Roasted Eggplant and Lean Ground Lamb Bake with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Eggplant and Lean Ground Lamb Bake with Creamy Topping

A comforting, savory bake featuring lean ground lamb and tender roasted eggplant, topped with a cool, creamy layer of nonfat Greek yogurt and accented with vibrant diced tomatoes and fragrant herbs. This warmly spiced dish is perfect for any meal, delivering satisfying protein and delightful flavors without overwhelming your calorie goals.

NUTRITION

350kcal
Protein
36.3g
Fat
16.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Lamb

1 cup Diced Eggplant

1/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Diced Tomatoes

2 cloves Garlic, minced

2 tbsp Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the diced eggplant with olive oil, a pinch of salt, and some pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 3

    While the eggplant roasts, heat a non-stick skillet over medium heat. Sauté minced garlic until fragrant.

  • 4

    Add lean ground lamb to the skillet, seasoning with salt, pepper, and a handful of chopped fresh herbs. Cook until the lamb is browned and cooked through, breaking it up into small crumbles.

  • 5

    Combine the roasted eggplant with the cooked lamb and diced tomatoes in an oven-safe baking dish, mixing gently.

  • 6

    Top the mixture evenly with a dollop of nonfat Greek yogurt.

  • 7

    Return the dish to the oven for an additional 5 minutes to warm the creamy topping and meld the flavors.

  • 8

    Garnish with extra fresh herbs before serving.