NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

1 medium eggplant

0.25 cup tomato puree

0.75 cup non-fat Greek yogurt

1 large egg white

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into half-inch thick rounds, brush both sides with olive oil, and roast for 15 minutes until tender.

• 3

  While eggplant roasts, heat a non-stick skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 4

  Add the ground lamb to the skillet, breaking it apart with a spoon, and cook until browned.

• 5

  Stir in the tomato puree, dried oregano, cinnamon, sea salt, and black pepper, then simmer on low for 5 minutes.

• 6

  In a small bowl, whisk the Greek yogurt and egg white together until completely smooth to create the protein-rich topping.

• 7

  In a small oven-safe baking dish, layer half of the roasted eggplant slices, followed by the lamb mixture, and then the remaining eggplant.

• 8

  Spread the yogurt mixture evenly over the top layer and bake for 20 minutes until the topping is set and slightly golden.