NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Ground lamb

1 cup Eggplant

0.5 cup Non-fat Greek yogurt

1 large Egg

0.5 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until soft and fragrant.

• 3

  Add the ground lamb to the skillet, breaking it up with a spoon, and season with ground cumin, ground coriander, sea salt, and black pepper.

• 4

  Once the lamb is browned, stir in the cubed eggplant and cook for 5 minutes until the eggplant begins to soften.

• 5

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

• 6

  In a small bowl, whisk together the non-fat Greek yogurt and the egg until smooth, then pour the mixture evenly over the lamb.

• 7

  Place the dish in the oven and bake for 15 to 20 minutes, or until the yogurt topping is set and has turned a light golden brown.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving.