Name: Creamy Spiced Lamb and Eggplant Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Grass-fed ground lamb; 1 cup Eggplant; 0.5 cup Tomato puree; 0.75 cup Plain Greek yogurt; 1 large Pasture-raised egg; 0 tsp Extra virgin olive oil; 1 clove Garlic; 0.5 tsp Ground cumin; 0.25 tsp Ground cinnamon; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lamb and Eggplant Bake

Sautéed lamb and eggplant simmered in a spiced tomato sauce, topped with a velvety yogurt-egg custard that bakes into a golden, savory crust.

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NUTRITION

Protein

34.7g

Fat

27.8g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Grass-fed ground lamb

1 cup Eggplant

0.5 cup Tomato puree

0.75 cup Plain Greek yogurt

1 large Pasture-raised egg

0 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Ground cumin

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and lightly grease a small oven-safe baking dish.
2
Dice the eggplant into small cubes and sauté in a pan with olive oil over medium heat until softened.
3
Add the ground lamb and minced garlic, breaking up the meat until browned and cooked through.
4
Stir in the tomato puree, cumin, cinnamon, sea salt, and black pepper, then simmer for 5 minutes.
5
Transfer the lamb mixture into the baking dish and spread into an even layer.
6
Whisk together the Greek yogurt and egg until smooth, then pour it over the lamb.
7
Bake for 15-20 minutes until the creamy topping is set and golden-brown.