NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

1 medium eggplant

0.25 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.33 cup non-fat Greek yogurt

2 large egg whites

0.5 tsp olive oil

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Slice the eggplant into 1/2-inch thick rounds, brush both sides lightly with olive oil, and roast for 15 minutes until tender and slightly browned.

• 3

  While the eggplant is roasting, heat a non-stick skillet over medium heat and sauté the diced yellow onion, minced garlic, and ground lamb until the meat is fully browned.

• 4

  Stir in the tomato puree, ground cinnamon, dried oregano, sea salt, and black pepper, then let the mixture simmer for 5 minutes to meld the flavors.

• 5

  In a small mixing bowl, whisk together the non-fat Greek yogurt and egg whites until the mixture is completely smooth and uniform.

• 6

  In a small oven-safe baking dish, create a base layer using half of the roasted eggplant slices.

• 7

  Spread the seasoned lamb mixture over the eggplant, then top with the remaining eggplant slices.

• 8

  Pour the yogurt and egg white custard over the top, spreading it evenly to reach the edges of the dish.

• 9

  Bake for 20 to 25 minutes until the creamy topping is set and develops a beautiful golden-brown color.