YOUR SOLIN GENERATED RECIPE
Lean Ground Lamb and Baked Eggplant Layers with Creamy Topping
Enjoy a savory layered dish featuring lean ground lamb nestled between tender baked eggplant slices and finished with a cool, creamy Greek yogurt topping. Each bite offers a satisfying combination of robust lamb flavor, the delicate texture of roasted eggplant, and a refreshing tang from the yogurt, making it perfect for a nutritious and hearty meal.
INGREDIENTS
4 oz Lean Ground Lamb
1 medium Eggplant
½ cup Nonfat Greek Yogurt
¼ medium Red Onion
1 tsp Olive Oil
2 tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Slice the eggplant lengthwise into 1/4-inch thick slices. Lay them on a baking sheet and lightly brush with olive oil, then season with a pinch of salt and pepper.
Bake the eggplant slices for about 15 minutes until they begin to soften.
While the eggplant bakes, heat a skillet over medium heat. Add the lean ground lamb along with the finely chopped red onion. Season with salt and pepper. Cook until the lamb is browned and the onion is tender, roughly 6-8 minutes.
In a small bowl, mix the nonfat Greek yogurt with chopped fresh parsley. Adjust seasoning to taste.
Take a baking dish and layer the baked eggplant slices. Spread half of the cooked lamb mixture over the eggplant layers, then add another layer of eggplant and top with the remaining lamb.
Finish by dolloping or spreading the creamy yogurt topping evenly over the layers.
Return the dish to the oven and bake for another 10 minutes to allow the flavors to meld.
Remove from the oven and serve warm. Enjoy your balanced, nutritious meal!