YOUR SOLIN GENERATED RECIPE
Roasted Eggplant and Lean Ground Beef Bake with Creamy Cauliflower Topping
Savor a wholesome melt-in-your-mouth bake where layers of tender roasted eggplant and seasoned lean ground beef are crowned with a velvety cauliflower topping. This dish boasts a beautiful blend of textures and robust flavors, perfect for a satisfying dinner that's both nourishing and delicious.
INGREDIENTS
5 oz Lean Ground Beef (90% lean)
1 cup diced Eggplant
1 cup chopped Cauliflower
1/4 cup Low-Fat Milk
1 tsp Olive Oil
0.5 small Yellow Onion
1 clove Garlic
2 tbsp Plain Nonfat Greek Yogurt
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the eggplant into 1-cup portions and slice the half onion finely, then mince the garlic.
In a skillet, heat the olive oil over medium heat. Sauté the diced onion and garlic until translucent.
Add the lean ground beef to the skillet, season with salt and pepper, and cook until browned and fully cooked, breaking it apart as it cooks.
Meanwhile, toss the diced eggplant with a pinch of salt and a drizzle of olive oil, then spread it out on a baking sheet. Roast for about 15 minutes until tender and slightly caramelized.
For the creamy cauliflower topping, steam or boil the chopped cauliflower until very tender (about 8-10 minutes). Drain well and blend the cauliflower with low-fat milk and Greek yogurt until smooth. Season with a little salt and pepper.
In a baking dish, layer the roasted eggplant and cooked ground beef mixture evenly. Pour the creamy cauliflower topping over the layers.
Return the dish to the oven and bake for an additional 10 minutes to meld the flavors.
Remove from oven, let it cool slightly, and serve warm.