NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

4 oz ground lamb

0.25 cup yellow onion

2 cloves garlic

0.25 cup tomato sauce

0.5 tsp ground cumin

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup nonfat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the eggplant in half lengthwise, score the flesh in a crosshatch pattern, and roast for 20 minutes until softened.

• 3

  While eggplant roasts, brown the ground lamb in a large skillet over medium heat until no longer pink.

• 4

  Add the diced onion and minced garlic to the skillet, sautéing for 5 minutes until the onion is translucent.

• 5

  Stir in the tomato sauce, cumin, cinnamon, salt, and pepper, letting it simmer for 3 minutes to meld the flavors.

• 6

  Carefully scoop out the center of the roasted eggplant halves, leaving a 1/2-inch border, and mix the flesh into the lamb mixture.

• 7

  Spoon the lamb and eggplant mixture back into the shells and bake for an additional 10 minutes.

• 8

  Serve warm with a dollop of Greek yogurt and a sprinkle of fresh parsley.