YOUR SOLIN GENERATED RECIPE
Creamy Layered Lamb and Eggplant Bake
Baked layers of sautéed ground lamb and tender roasted eggplant slices topped with a velvety Greek yogurt custard.
INGREDIENTS
4 oz ground lamb
1 small Eggplant eggplant
0.33 cup non-fat Greek yogurt
3 large Egg whites egg whites
2 tbsp tomato puree
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
0.25 tsp garlic powder
PREPARATION
Preheat oven to 400°F and grease a small oven-safe baking dish.
Slice the eggplant into 1/2-inch thick rounds and brush both sides with the olive oil.
Place eggplant on a baking sheet and roast for 15 minutes until softened and slightly browned.
While eggplant roasts, brown the ground lamb in a skillet over medium heat until fully cooked.
Stir the tomato puree, garlic powder, oregano, sea salt, and black pepper into the lamb.
In a small bowl, whisk together the Greek yogurt and egg whites until the mixture is smooth.
Arrange a layer of roasted eggplant in the bottom of the baking dish, followed by the lamb mixture.
Pour the yogurt and egg white mixture over the lamb to create an even top layer.
Bake for 20-25 minutes until the creamy topping is set and turns a light golden brown.