NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Ground lamb

1 cup Eggplant

0.5 cup Tomato puree

0.5 cup Greek yogurt

1 whole Egg

0.25 tsp Olive oil

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

  In a medium skillet over medium heat, add the olive oil and sauté the minced garlic and ground lamb until the meat is browned and fully cooked.

• 3

  Add the diced eggplant, cumin, coriander, cinnamon, sea salt, and black pepper to the skillet, stirring frequently for 5-7 minutes until the eggplant begins to soften.

• 4

  Pour in the tomato puree and stir to combine, allowing the mixture to simmer for 5 minutes so the flavors can meld together.

• 5

  Transfer the lamb and eggplant mixture into a small oven-safe baking dish, spreading it into an even layer.

• 6

  In a separate small bowl, whisk together the Greek yogurt and the egg until the mixture is smooth and pale yellow.

• 7

  Pour the yogurt mixture over the lamb and eggplant, smoothing it with a spatula to cover the entire surface.

• 8

  Place the dish in the oven and bake for 15-20 minutes, or until the creamy topping is set and has developed a beautiful golden-brown hue.