NUTRITION

SERVINGS

INGREDIENTS

4 oz ground lamb

1 cup eggplant

0.5 cup Greek yogurt

0.25 cup tomato puree

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

0 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the eggplant into 1-inch cubes and finely dice the yellow onion.

• 3

  Heat the olive oil in a medium oven-safe skillet over medium-high heat.

• 4

  Add the eggplant cubes to the skillet and sauté for 5-6 minutes until they are softened and golden brown.

• 5

  Add the ground lamb and diced onion to the skillet, breaking up the meat with a wooden spoon and cooking until the lamb is browned.

• 6

  Stir in the minced garlic, ground cumin, ground cinnamon, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 7

  Pour in the tomato puree and stir to combine, allowing the mixture to simmer for 3-5 minutes until the sauce has thickened slightly.

• 8

  Level the lamb and eggplant mixture in the skillet with a spatula, then spread the Greek yogurt in an even layer over the top.

• 9

  Transfer the skillet to the oven and bake for 12-15 minutes until the yogurt topping is set and the edges are bubbling.

• 10

  Remove from the oven and let rest for 5 minutes before serving.