NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Ground lamb

1.5 cups Eggplant

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Crushed tomatoes

0.5 cup Non-fat Greek yogurt

1 large Egg

0 tsp Extra virgin olive oil

0.5 tsp Dried oregano

0.25 tsp Ground cinnamon

0.13 tsp Ground nutmeg

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F 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 season with a pinch of salt and pepper.

• 3

  Roast the eggplant for 15-20 minutes until tender and slightly browned, then remove from the oven and lower the temperature to 375°F.

• 4

  While eggplant roasts, heat a non-stick skillet over medium heat. Add the ground lamb and diced onion, cooking until the lamb is browned and onions are translucent.

• 5

  Stir in the minced garlic, dried oregano, and cinnamon, cooking for 1 minute until fragrant.

• 6

  Add the crushed tomatoes and simmer the mixture for 8-10 minutes until the sauce has thickened; season with the remaining salt and pepper.

• 7

  In a small bowl, whisk together the Greek yogurt, egg, and ground nutmeg until the mixture is smooth and well combined.

• 8

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

• 9

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

• 10

  Bake for 20-25 minutes until the custard topping is set and turns a beautiful golden brown.