NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground lamb

1.5 cup Eggplant

0.5 cup Greek yogurt

0.25 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Ground cumin

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 large Egg

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the eggplant into small cubes and finely chop the yellow onion and garlic.

• 3

  Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the eggplant cubes and sauté for 5-7 minutes until they begin to soften and brown.

• 4

  Add the ground lamb to the skillet with the eggplant, breaking it up with a wooden spoon. Stir in the onion and garlic.

• 5

  Season the mixture with ground cumin, cinnamon, sea salt, and black pepper. Cook until the lamb is browned and the onions are translucent.

• 6

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

• 7

  Spread the lamb and eggplant mixture evenly across the bottom of the skillet (or transfer to a small baking dish).

• 8

  Pour the yogurt and egg mixture over the top, spreading it to the edges to create a seal.

• 9

  Place the skillet in the oven and bake for 15-20 minutes, or until the yogurt topping is set and lightly golden.

• 10

  Remove from the oven, garnish with fresh chopped parsley, and let sit for 5 minutes before serving.