NUTRITION

SERVINGS

INGREDIENTS

4 oz ground lamb

1 cup eggplant

0.25 tsp olive oil

0.5 cup tomato puree

2 tbsp onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup Greek yogurt

1 large egg

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the eggplant into rounds, brush with olive oil, and roast on a baking sheet for 10 minutes until softened.

• 3

  While the eggplant roasts, place a skillet over medium heat and brown the ground lamb with the diced onion and minced garlic.

• 4

  Season the lamb mixture with sea salt, black pepper, dried oregano, and cinnamon.

• 5

  Stir the tomato puree into the lamb and simmer for 5 minutes until the sauce has thickened.

• 6

  In a small bowl, whisk together the Greek yogurt and the egg until smooth and well combined.

• 7

  In a small oven-safe dish, layer the roasted eggplant slices and the lamb mixture.

• 8

  Pour the yogurt and egg mixture over the top, spreading it evenly to the edges.

• 9

  Bake for 15-20 minutes until the topping is set and lightly golden brown.