NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

1 cup eggplant

0.25 cup tomato puree

0.5 cup non-fat Greek yogurt

1 large egg

0 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

1 tbsp onion

1 tbsp parmesan cheese

PREPARATION

• 1

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

• 2

  Slice the eggplant into half-inch rounds, brush with olive oil, and roast for 15 minutes until tender.

• 3

  While the eggplant roasts, brown the ground lamb in a skillet over medium heat with the finely chopped onion and minced garlic.

• 4

  Stir in the tomato puree, dried oregano, and half of the sea salt and black pepper, simmering for 5 minutes.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, egg, and the remaining salt and pepper until smooth.

• 6

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

• 7

  Pour the yogurt and egg mixture evenly over the top layer and sprinkle with parmesan cheese.

• 8

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