NUTRITION

SERVINGS

INGREDIENTS

5 oz ground lamb

1 cup eggplant

0.5 cup non-fat Greek yogurt

1 large egg

0 tsp olive oil

0.5 tsp ground cumin

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp red onion

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a small individual-sized baking dish.

• 2

  Dice the eggplant into small cubes and toss with 0.5 tsp of olive oil and a pinch of sea salt.

• 3

  Spread the eggplant on a baking sheet and roast for 15 minutes until tender and slightly browned.

• 4

  While eggplant roasts, heat the remaining 0.5 tsp of olive oil in a skillet over medium heat.

• 5

  Sauté the diced red onion and minced garlic for 2-3 minutes until fragrant.

• 6

  Add the ground lamb to the skillet along with the cumin, cinnamon, sea salt, and black pepper.

• 7

  Cook the lamb, breaking it up with a spoon, until it is fully browned and cooked through.

• 8

  In a small mixing bowl, whisk together the non-fat Greek yogurt and the egg until completely smooth.

• 9

  Layer the roasted eggplant in the bottom of the baking dish, then top with the spiced lamb mixture.

• 10

  Pour the yogurt and egg mixture over the lamb, spreading it to the edges to seal the dish.

• 11

  Bake for 15-20 minutes until the creamy topping is set and has turned a light golden brown.

• 12

  Garnish with fresh chopped parsley and serve warm.