NUTRITION

SERVINGS

INGREDIENTS

3.5 oz ground lamb

1 cup eggplant

0.5 cup tomato puree

0.25 cup Greek yogurt

1 large egg

0.5 tsp olive oil

0.25 cup onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cinnamon

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Slice the eggplant into rounds, brush with olive oil, and roast on a baking sheet for 15 minutes until softened.

• 2

  While the eggplant roasts, heat a non-stick skillet over medium heat. Add the diced onion and ground lamb, cooking until the meat is browned. Drain any excess fat from the pan.

• 3

  Stir in the minced garlic, tomato puree, cinnamon, dried oregano, sea salt, and black pepper. Let the mixture simmer for 5-7 minutes to allow the flavors to meld.

• 4

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

• 5

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

• 6

  Spread the yogurt and egg mixture evenly over the top layer of eggplant.

• 7

  Bake for 20-25 minutes until the topping is set and lightly golden brown. Let it rest for 5 minutes before serving.