YOUR SOLIN GENERATED RECIPE
Savory Lamb and Roasted Eggplant Bake with Creamy Topping
Savor the robust flavors of lean ground lamb and tender roasted eggplant, elevated by a tangy, nonfat Greek yogurt topping. This dish marries the earthiness of eggplant with aromatic garlic and rosemary, creating a hearty yet light meal perfect for any time of day.
INGREDIENTS
4 ounces Lean Ground Lamb
1 cup Eggplant (diced)
1/3 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
1 Garlic Clove, minced
1 tablespoon Fresh Rosemary, chopped
PREPARATION
Preheat your oven to 400°F (200°C).
Cube the eggplant and toss with olive oil, minced garlic, and chopped rosemary. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
While the eggplant is roasting, heat a non-stick skillet over medium heat. Cook the lean ground lamb, breaking it up into small pieces, until browned and cooked through, about 6-8 minutes. Season with salt and pepper to taste.
Once the eggplant is roasted, combine it with the cooked lamb in a baking dish. Mix gently to ensure an even distribution of flavors.
Top the mixture with dollops of nonfat Greek yogurt, which will add a creamy, tangy layer to the dish.
Return the dish to the oven for an additional 5 minutes to warm the yogurt slightly. Serve warm.