Creamy Layered Eggplant and Ground Lamb Bake

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

Creamy Layered Eggplant and Ground Lamb Bake

YOUR SOLIN GENERATED RECIPE

Creamy Layered Eggplant and Ground Lamb Bake

Savor a comforting layered bake featuring aromatic ground lamb and tender eggplant slices layered with a tangy, creamy Greek yogurt and tomato paste sauce. This dish marries robust flavors with a light creaminess, accented by garlic, onion, and fresh herbs for a satisfying meal that strikes the perfect balance between indulgence and nourishment.

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NUTRITION

502kcal
Protein
34.2g
Fat
25.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Lamb (lean)

200g Eggplant

1/2 cup Low-Fat Greek Yogurt

2 tbsp Tomato Paste

1/4 cup chopped Onion

1 clove Garlic, minced

1 tsp Olive Oil

1/4 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt and let them sit for 10 minutes to draw out excess moisture, then pat dry.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent.

  • 4

    Add the ground lamb to the skillet. Cook until browned, breaking it up as it cooks. Season with dried oregano, salt, and pepper.

  • 5

    Stir in the tomato paste and let it meld with the meat, cooking for another 2 minutes.

  • 6

    Prepare a baking dish by layering half of the eggplant slices at the bottom. Spread the lamb mixture evenly over the eggplant layer.

  • 7

    Layer the remaining eggplant slices on top, then dollop the low-fat Greek yogurt evenly over the final layer.

  • 8

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to lightly brown.

  • 9

    Remove from the oven, let it rest for a few minutes, and serve warm.

Creamy Layered Eggplant and Ground Lamb Bake

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

Creamy Layered Eggplant and Ground Lamb Bake

YOUR SOLIN GENERATED RECIPE

Creamy Layered Eggplant and Ground Lamb Bake

Savor a comforting layered bake featuring aromatic ground lamb and tender eggplant slices layered with a tangy, creamy Greek yogurt and tomato paste sauce. This dish marries robust flavors with a light creaminess, accented by garlic, onion, and fresh herbs for a satisfying meal that strikes the perfect balance between indulgence and nourishment.

NUTRITION

502kcal
Protein
34.2g
Fat
25.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Lamb (lean)

200g Eggplant

1/2 cup Low-Fat Greek Yogurt

2 tbsp Tomato Paste

1/4 cup chopped Onion

1 clove Garlic, minced

1 tsp Olive Oil

1/4 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt and let them sit for 10 minutes to draw out excess moisture, then pat dry.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent.

  • 4

    Add the ground lamb to the skillet. Cook until browned, breaking it up as it cooks. Season with dried oregano, salt, and pepper.

  • 5

    Stir in the tomato paste and let it meld with the meat, cooking for another 2 minutes.

  • 6

    Prepare a baking dish by layering half of the eggplant slices at the bottom. Spread the lamb mixture evenly over the eggplant layer.

  • 7

    Layer the remaining eggplant slices on top, then dollop the low-fat Greek yogurt evenly over the final layer.

  • 8

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to lightly brown.

  • 9

    Remove from the oven, let it rest for a few minutes, and serve warm.