NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

1 cup eggplant

0.5 cup tomato puree

0.5 cup Greek yogurt

1 large egg

0.25 cup yellow onion

0.25 tsp olive oil

1 clove garlic

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Slice the eggplant into thin rounds and lightly sprinkle with a pinch of sea salt; let sit for 10 minutes then pat dry with a paper towel.

• 3

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

• 4

  Add the ground lamb to the skillet, browning it thoroughly while using a wooden spoon to break it into small crumbles.

• 5

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

• 6

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

• 7

  In a small oven-safe baking dish, create a base layer with the eggplant slices and top with the spiced lamb mixture.

• 8

  Spread the yogurt and egg custard evenly over the lamb layer to create a thick topping.

• 9

  Bake for 25 to 30 minutes until the eggplant is tender and the creamy top is set and beautifully golden brown.