NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

1 medium eggplant

0.5 cup 0% Greek yogurt

1 large egg

0.25 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.25 tsp olive oil

0.5 tsp ground cumin

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds, brush both sides with olive oil, and sprinkle with a pinch of sea salt.

• 3

  Arrange the eggplant on the baking sheet and roast for 15 minutes until the flesh is tender and slightly browned.

• 4

  While eggplant roasts, place a skillet over medium heat and add the ground lamb and finely diced yellow onion.

• 5

  Cook the lamb until browned, breaking it up with a wooden spoon, then stir in the minced garlic, cumin, cinnamon, sea salt, and black pepper.

• 6

  Pour in the tomato puree and simmer the meat mixture for 5 minutes until the sauce has thickened and coated the lamb.

• 7

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

• 8

  Lightly grease a small oven-safe baking dish or ramekin with a touch of oil.

• 9

  Place half of the roasted eggplant rounds in the bottom of the dish, then layer the spiced lamb mixture over the top.

• 10

  Add the remaining eggplant rounds as a second layer and pour the yogurt-egg mixture evenly over the entire dish.

• 11

  Place the dish in the oven and bake for 20 minutes until the creamy topping is set and develops a light golden hue.

• 12

  Remove from the oven and let the bake rest for 5 minutes to allow the layers to set before serving warm.