NUTRITION

SERVINGS

INGREDIENTS

0.25 tsp olive oil

1.5 cups eggplant

2 oz ground lamb

2 cloves garlic

0.5 tsp ground cumin

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup tomato puree

0.75 cup Greek yogurt

1 large egg

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Heat the olive oil in a large oven-safe skillet over medium heat and sauté the cubed eggplant until it is softened and lightly browned.

• 3

  Add the ground lamb to the skillet, breaking it up with a wooden spoon, and cook until the meat is browned through.

• 4

  Stir in the minced garlic, cumin, cinnamon, oregano, sea salt, and black pepper, cooking for about 1 minute until highly fragrant.

• 5

  Pour in the tomato puree and simmer the mixture for 3-5 minutes until it has thickened slightly.

• 6

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

• 7

  Spread the lamb and eggplant mixture into an even layer in the skillet or transfer to a small baking dish.

• 8

  Pour the yogurt and egg mixture over the top, using a spatula to spread it evenly to the edges.

• 9

  Place the dish in the oven and bake for 15-20 minutes until the creamy topping is set and develops a beautiful golden hue.