NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

1 small eggplant

0.25 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.5 cup non-fat Greek yogurt

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

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, lightly brush with half of the olive oil, and roast for 15 minutes until tender.

• 3

  While eggplant roasts, heat the remaining olive oil in a skillet over medium heat and sauté the diced onion until translucent.

• 4

  Add the ground lamb to the skillet, breaking it apart with a wooden spoon, and cook until browned and fully cooked through.

• 5

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

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, and ground nutmeg until smooth.

• 7

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

• 8

  Spread the yogurt mixture evenly over the top layer of eggplant and bake at 375°F for 20 minutes until the topping is set and golden.