NUTRITION

SERVINGS

INGREDIENTS

3.5 oz ground lamb

1 cup eggplant

0.5 cup plain Greek yogurt

1 large egg

0.25 cup tomato puree

0.25 cup yellow onion

0 tsp olive oil

1 clove garlic

0.5 tsp ground cinnamon

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the eggplant into 1-inch cubes 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, breaking it up with a wooden spoon, and cook until completely browned.

• 5

  Stir in the ground cinnamon, ground cumin, sea salt, and black pepper, then pour in the tomato puree and simmer for 3 minutes.

• 6

  Add the eggplant cubes to the lamb mixture and cook for an additional 5 minutes until the eggplant begins to soften.

• 7

  Transfer the lamb and eggplant mixture into a small individual-sized oven-safe baking dish.

• 8

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

• 9

  Pour the yogurt and egg mixture over the lamb and eggplant, spreading it to the edges to create an even layer.

• 10

  Bake for 20-25 minutes until the creamy topping is set and develops a light golden brown color.