Name: Creamy Layered Lamb and Eggplant Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz ground lamb; 1 medium eggplant; 0.5 cup tomato puree; 0.33 cup Greek yogurt; 1 large egg; 0.25 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.25 tsp ground cinnamon; 1 clove garlic; 2 tbsp yellow onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Layered Lamb and Eggplant Bake

Sautéed ground lamb and tender roasted eggplant slices layered with a velvety yogurt topping and baked until golden and bubbling.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.4g

Fat

32g

Carbs

46.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz ground lamb

1 medium eggplant

0.5 cup tomato puree

0.33 cup Greek yogurt

1 large egg

0.25 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp ground cinnamon

1 clove garlic

2 tbsp yellow onion

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F.
2
Slice eggplant into 1/2-inch rounds, brush with olive oil, and roast on a baking sheet for 15 minutes until tender.
3
In a large skillet over medium heat, brown the ground lamb with diced yellow onion and minced garlic until no longer pink.
4
Stir in tomato puree, sea salt, black pepper, dried oregano, and ground cinnamon; simmer for 5 minutes.
5
In a small bowl, whisk together the Greek yogurt and egg until completely smooth.
6
In an 8x8 inch baking dish, layer half the eggplant, all the lamb mixture, the remaining eggplant, then spread the yogurt mixture on top.
7
Bake for 20 minutes until the topping is set and lightly golden.