NUTRITION

SERVINGS

INGREDIENTS

4 oz ground lamb

1.5 cup eggplant

0.25 cup onion

1 clove garlic

0.25 cup tomato puree

0.5 tsp ground cumin

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup plain non-fat Greek yogurt

1 large egg

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Heat the olive oil in a medium oven-safe skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 3

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

• 4

  Stir in the cubed eggplant, tomato puree, cumin, cinnamon, sea salt, and black pepper, then simmer for 5-7 minutes until the eggplant begins to soften.

• 5

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

• 6

  Spread the lamb and eggplant mixture into an even layer in the skillet or transfer to a small baking dish.

• 7

  Pour the yogurt and egg mixture over the top, spreading it to the edges to create a seal.

• 8

  Place the dish in the oven and bake for 15-20 minutes, or until the creamy topping is set and turns a beautiful golden brown.