Baked Layers of Lean Ground Lamb and Roasted Eggplant with a Creamy Cauliflower Topping

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

Baked Layers of Lean Ground Lamb and Roasted Eggplant with a Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Baked Layers of Lean Ground Lamb and Roasted Eggplant with a Creamy Cauliflower Topping

Enjoy a vibrant layered dish where tender lean ground lamb meets smoky roasted eggplant, all crowned with a silky cauliflower cream and a hint of tangy feta. Each bite is a delightful fusion of warm spices, fresh herbs, and textures that dance on your palate.

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NUTRITION

378kcal
Protein
36.3g
Fat
20.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

100g Eggplant

100g Cauliflower

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 oz Feta Cheese

1 Garlic Clove

Mixed Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the eggplant into rounds and lightly brush with olive oil. Roast on a baking sheet for 15-20 minutes until softened and slightly charred.

  • 2

    In a skillet over medium heat, sauté the minced garlic in a small splash of olive oil. Add the lean ground lamb and season with mixed herbs, salt, and pepper, cooking until browned and cooked through.

  • 3

    Steam or lightly roast the cauliflower until tender. Blend the cauliflower with unsweetened almond milk until smooth to create a creamy topping. Adjust seasoning with salt and pepper.

  • 4

    In a small baking dish, layer the roasted eggplant at the bottom. Spread the cooked ground lamb evenly over the eggplant layer.

  • 5

    Top the lamb layer with the creamy cauliflower sauce. Crumble feta cheese over the top as a finishing touch.

  • 6

    Return the dish to the oven for 5-7 minutes to meld the flavors. Serve warm and enjoy the hearty, layered textures.

Baked Layers of Lean Ground Lamb and Roasted Eggplant with a Creamy Cauliflower Topping

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

Baked Layers of Lean Ground Lamb and Roasted Eggplant with a Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Baked Layers of Lean Ground Lamb and Roasted Eggplant with a Creamy Cauliflower Topping

Enjoy a vibrant layered dish where tender lean ground lamb meets smoky roasted eggplant, all crowned with a silky cauliflower cream and a hint of tangy feta. Each bite is a delightful fusion of warm spices, fresh herbs, and textures that dance on your palate.

NUTRITION

378kcal
Protein
36.3g
Fat
20.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

100g Eggplant

100g Cauliflower

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 oz Feta Cheese

1 Garlic Clove

Mixed Herbs & Spices to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the eggplant into rounds and lightly brush with olive oil. Roast on a baking sheet for 15-20 minutes until softened and slightly charred.

  • 2

    In a skillet over medium heat, sauté the minced garlic in a small splash of olive oil. Add the lean ground lamb and season with mixed herbs, salt, and pepper, cooking until browned and cooked through.

  • 3

    Steam or lightly roast the cauliflower until tender. Blend the cauliflower with unsweetened almond milk until smooth to create a creamy topping. Adjust seasoning with salt and pepper.

  • 4

    In a small baking dish, layer the roasted eggplant at the bottom. Spread the cooked ground lamb evenly over the eggplant layer.

  • 5

    Top the lamb layer with the creamy cauliflower sauce. Crumble feta cheese over the top as a finishing touch.

  • 6

    Return the dish to the oven for 5-7 minutes to meld the flavors. Serve warm and enjoy the hearty, layered textures.