Name: Creamy Spiced Lamb and Eggplant Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Ground lamb; 1 cup Eggplant; 0.75 cup Nonfat Greek yogurt; 0.25 tbsp Extra virgin olive oil; 1 tbsp Tomato paste; 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; 1 tbsp Fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lamb and Eggplant Bake

Lean ground lamb and tender eggplant roasted with aromatic spices and finished with a silky, protein-rich Greek yogurt topping.

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NUTRITION

Protein

35.6g

Fat

24.9g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Ground lamb

1 cup Eggplant

0.75 cup Nonfat Greek yogurt

0.25 tbsp Extra virgin olive oil

1 tbsp Tomato paste

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

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Heat the extra virgin olive oil in an oven-safe skillet over medium heat and sauté the cubed eggplant until it is slightly softened and golden brown.
3
Add the ground lamb to the skillet, breaking it up with a wooden spoon, and cook until the meat is thoroughly browned.
4
Stir in the minced garlic, ground cumin, coriander, cinnamon, sea salt, and black pepper, cooking for about 1 minute until highly fragrant.
5
Incorporate the tomato paste and a small splash of water, stirring until the mixture is well-coated in a thick, savory sauce.
6
Spread the nonfat Greek yogurt in an even layer over the top of the lamb and eggplant mixture.
7
Transfer the skillet to the oven and bake for 10 to 12 minutes until the yogurt topping is set and the edges are bubbling.
8
Garnish with freshly chopped parsley before serving hot.