NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground lamb

1 cup Eggplant

0.5 cup Tomato puree

0.5 cup Greek yogurt

1 large Egg

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.25 tsp Ground cinnamon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the eggplant into half-inch thick rounds and place them on a baking sheet lined with parchment paper.

• 3

  Roast the eggplant for 15 minutes until softened and lightly browned, then remove from the oven.

• 4

  While the eggplant roasts, heat the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 5

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

• 6

  Stir in the tomato puree, dried oregano, ground cinnamon, sea salt, and black pepper, then let the mixture simmer for 5 minutes.

• 7

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

• 8

  In a small oven-safe baking dish, layer half of the roasted eggplant rounds, followed by the spiced lamb mixture.

• 9

  Place the remaining eggplant rounds on top of the lamb and pour the yogurt-egg mixture over the entire dish, spreading it to the edges.

• 10

  Bake for 20 to 25 minutes until the creamy topping is set and has turned a beautiful golden brown.