NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Ground lamb

1 cup Eggplant

0.5 cup Tomato puree

0.5 cup Greek yogurt

1 large Egg

0.25 cup Yellow onion

0.25 tsp Olive oil

1 clove Garlic

0.5 tsp Ground cumin

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

  Heat the olive oil in a skillet over medium heat and sauté the diced onion, minced garlic, and cubed eggplant until they begin to soften.

• 3

  Add the ground lamb to the skillet and cook until browned, breaking it into small crumbles with a spoon.

• 4

  Stir in the tomato puree, cumin, cinnamon, sea salt, and black pepper, then let the mixture simmer for about 5 minutes until the sauce thickens.

• 5

  Transfer the lamb and eggplant mixture into a small oven-safe baking dish.

• 6

  In a separate bowl, whisk together the Greek yogurt and the egg until smooth and well combined.

• 7

  Spread the yogurt mixture evenly over the lamb to create a thick top layer.

• 8

  Bake for 15 to 20 minutes until the creamy topping is set and turns a light golden brown.