Name: Creamy Spiced Lamb and Eggplant Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz ground lamb; 2 cups eggplant; 0.5 cup non-fat Greek yogurt; 1 large egg; 0.25 cup tomato puree; 0.25 tsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp ground cumin; 0.25 tsp ground cinnamon; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lamb and Eggplant Bake

Sautéed ground lamb and tender eggplant baked under a velvety yogurt crust infused with aromatic Middle Eastern spices.

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NUTRITION

Protein

43.9g

Fat

23.9g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

2.5 oz ground lamb

2 cups eggplant

0.5 cup non-fat Greek yogurt

1 large egg

0.25 cup tomato puree

0.25 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Heat the olive oil in a large oven-safe skillet over medium heat, then sauté the diced onion and minced garlic until translucent.
3
Add the ground lamb to the skillet, breaking it up with a spoon, and season with cumin, cinnamon, sea salt, and black pepper.
4
Once the lamb is browned, stir in the cubed eggplant and tomato puree, cooking for about 5-7 minutes until the eggplant begins to soften.
5
In a small bowl, whisk together the Greek yogurt and the egg until completely smooth.
6
Spread the yogurt mixture evenly over the lamb and eggplant in the skillet or transfer to a small baking dish first.
7
Bake in the oven for 15 to 20 minutes until the creamy topping is set and lightly golden brown.