NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

1.5 cup sliced eggplant

0.5 cup tomato puree

0.5 tsp olive oil

0.25 cup plain Greek yogurt

1 large egg

0 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

0.25 cup diced onion

PREPARATION

• 1

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

• 2

  Arrange the eggplant slices on the sheet, brush with olive oil, and sprinkle with a pinch of the sea salt.

• 3

  Roast the eggplant for 15 minutes until the flesh is tender and the edges start to turn golden brown.

• 4

  While eggplant roasts, brown the ground lamb in a skillet over medium heat with the diced onion and minced garlic.

• 5

  Drain any excess fat from the skillet, then stir in the tomato puree, dried oregano, black pepper, and remaining salt.

• 6

  Simmer the lamb mixture for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.

• 7

  In a small mixing bowl, whisk together the Greek yogurt, egg, and parmesan cheese until the mixture is smooth and creamy.

• 8

  In a small individual-sized baking dish, layer half of the roasted eggplant slices followed by the lamb mixture.

• 9

  Top with the remaining eggplant slices and pour the yogurt mixture evenly over the top.

• 10

  Bake for 20 minutes until the topping is set and develops a beautiful golden-brown crust.