NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

1.5 cup eggplant

0.5 cup tomato puree

0.33 cup plain Greek yogurt

1 large egg

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the eggplant into 1/2-inch thick rounds, brush lightly with olive oil, and roast on a parchment-lined sheet for 15 minutes until tender.

• 3

  While the eggplant roasts, heat a skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 4

  Add the ground lamb to the skillet, breaking it apart with a spoon and cooking until browned; drain any excess fat from the pan.

• 5

  Stir in the tomato puree, dried oregano, ground cinnamon, sea salt, and black pepper, then let the mixture simmer for 5 minutes.

• 6

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

• 7

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

• 8

  Pour the yogurt and egg mixture over the top, spreading it evenly to the edges.

• 9

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