NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

2 cups eggplant

0.25 tsp extra virgin olive oil

0.25 cup tomato puree

0.5 cup non-fat Greek yogurt

1 large egg

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

  Dice the eggplant into small half-inch cubes.

• 3

  Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat.

• 4

  Add the eggplant cubes and sauté for 5-7 minutes until they are softened and lightly browned.

• 5

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

• 6

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

• 7

  Pour in the tomato puree and stir to combine, allowing it to simmer for 2-3 minutes.

• 8

  In a separate small bowl, whisk together the non-fat Greek yogurt and the egg until the mixture is smooth and well combined.

• 9

  Spread the yogurt and egg mixture evenly over the top of the lamb and eggplant in the skillet.

• 10

  Place the skillet in the oven and bake for 15-20 minutes until the creamy topping is set and has turned a light golden brown.