NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

1 cup eggplant

0.5 cup plain non-fat Greek yogurt

1 large egg

0.5 tsp olive oil

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a large oven-safe skillet over medium heat and sauté the cubed eggplant until it begins to soften and brown slightly.

• 3

  Add the ground lamb to the skillet, breaking it up with a wooden spoon, and cook until browned through and no longer pink.

• 4

  Stir in the ground cumin, garlic powder, ground cinnamon, sea salt, and black pepper, ensuring the meat and eggplant are evenly coated and fragrant.

• 5

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

• 6

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

• 7

  Pour the creamy yogurt and egg mixture over the top, using a spatula to spread it evenly to the edges.

• 8

  Bake for 15 to 20 minutes, or until the yogurt topping is set and develops a light golden hue.

• 9

  Remove from the oven and garnish with freshly chopped parsley before serving hot.