YOUR SOLIN GENERATED RECIPE
Creamy Layered Eggplant and Lean Ground Lamb Bake
This is a delightful layered bake featuring tender, smoky eggplant slices paired with flavorful lean ground lamb, all lovingly cloaked in a light, tangy tomato and Greek yogurt cream sauce. A perfect balance of hearty protein and savory, fresh vegetables makes it an ideal choice for a nourishing meal any time of day.
INGREDIENTS
4 ounces Lean Ground Lamb
1 medium Eggplant
1/2 cup Nonfat Greek Yogurt
1/2 cup Tomato Sauce
1/4 medium Onion
2 cloves Garlic
2 teaspoons Olive Oil
2 tablespoons Fresh Basil
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the eggplant into 1/4-inch thick rounds. Lightly salt both sides and let them sit for 10 minutes to release excess moisture, then pat dry.
In a pan, heat the olive oil over medium heat. Sauté the finely chopped onion and minced garlic until they become soft and fragrant.
Add the lean ground lamb to the pan and cook until browned, breaking it up into small pieces. Season with salt and pepper to taste.
Stir in the tomato sauce into the lamb mixture and let it simmer for 5 minutes. Remove from heat.
In a small bowl, mix the nonfat Greek yogurt with 1 tablespoon of chopped fresh basil for a light creamy sauce.
Layer the eggplant slices on the bottom of a lightly greased baking dish. Spread half of the lamb and tomato sauce mixture over the eggplant, then drizzle a thin layer of the yogurt sauce.
Repeat with another layer of eggplant and the remaining lamb mixture. Top the final layer with the rest of the yogurt sauce and garnish with the remaining basil.
Bake in the preheated oven for 25-30 minutes until the eggplant is tender and the flavors meld together. Serve warm.