NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

1 medium eggplant

0.25 cup tomato puree

0.25 cup non-fat Greek yogurt

1 large egg

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp ground cinnamon

1 clove garlic

2 tbsp yellow onion

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds and lightly brush both sides with the olive oil.

• 3

  Roast the eggplant for 15-20 minutes until tender and slightly browned, then remove from the oven and reduce heat to 375°F (190°C).

• 4

  In a skillet over medium heat, sauté the finely diced yellow onion and minced garlic until translucent and fragrant.

• 5

  Add the ground lamb to the skillet, breaking it apart with a spatula, and cook until fully browned and no longer pink.

• 6

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

• 7

  In a small bowl, whisk together the Greek yogurt and the egg until a smooth, uniform custard forms.

• 8

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

• 9

  Pour the yogurt-egg mixture over the top layer, spreading it evenly with a spoon to cover the edges.

• 10

  Bake for 20-25 minutes until the topping is set and develops a beautiful, bubbly golden-brown color.