NUTRITION

SERVINGS

INGREDIENTS

3.25 oz ground lamb

0.5 medium eggplant

0.25 cup Greek yogurt

1 large egg

0.25 cup yellow onion

1 clove garlic

1 tbsp tomato paste

0.25 tsp olive oil

0.5 tsp ground cumin

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the eggplant into 1/2-inch rounds. Brush with olive oil and sprinkle with a pinch of sea salt, then roast on a baking sheet for 15 minutes until softened.

• 3

  While the eggplant roasts, heat a skillet over medium heat and brown the ground lamb with the diced onion and minced garlic until the meat is cooked through.

• 4

  Stir in the tomato paste, cumin, cinnamon, remaining salt, and black pepper, cooking for 2 more minutes to meld the flavors.

• 5

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

• 6

  In a small oven-safe baking dish, layer the roasted eggplant rounds and top with the spiced lamb mixture.

• 7

  Pour the yogurt-egg mixture evenly over the lamb, spreading it to the edges.

• 8

  Bake for 15-20 minutes until the topping is set and lightly browned. Garnish with fresh chopped parsley before serving.