NUTRITION

SERVINGS

INGREDIENTS

4 oz ground lamb

1 cup eggplant

0.5 cup tomato puree

0.5 cup Greek yogurt

0.25 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the eggplant into small 1/2-inch cubes and finely chop the yellow onion and garlic.

• 3

  In a large oven-safe skillet, heat the olive oil over medium heat and sauté the onion and garlic until soft and fragrant.

• 4

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

• 5

  Stir in the eggplant cubes, cumin, coriander, cinnamon, sea salt, and black pepper, cooking for 5-7 minutes until the eggplant begins to soften.

• 6

  Pour in the tomato puree, stir well to combine, and let the mixture simmer for 5 minutes to thicken slightly.

• 7

  Smooth the surface of the lamb mixture with a spoon, then spread the Greek yogurt in an even layer over the top.

• 8

  Place the skillet in the oven and bake for 15-20 minutes until the yogurt topping is set and the edges are bubbling.