NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.5 tbsp extra virgin olive oil

4 oz lean ground lamb

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup nonfat Greek yogurt

1 large egg

1 tbsp grated parmesan cheese

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 lightly with olive oil, and sprinkle with a pinch of sea salt.

• 3

  Roast the eggplant for 15-18 minutes until tender and slightly browned, then remove from the oven and lower the temperature to 375°F.

• 4

  While eggplant roasts, heat a skillet over medium heat and add the ground lamb, diced onion, and minced garlic.

• 5

  Sauté until the lamb is browned and the onions are translucent, draining any excess fat if necessary.

• 6

  Stir in the tomato puree, cinnamon, oregano, salt, and pepper, then simmer the meat sauce for 5-7 minutes to meld the flavors.

• 7

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

• 8

  In a small oven-safe baking dish, layer half of the roasted eggplant slices to cover the bottom.

• 9

  Spread the lamb mixture evenly over the eggplant, then top with the remaining eggplant slices.

• 10

  Pour the yogurt and egg mixture over the top, spreading it to the edges, and bake for 20-25 minutes until the topping is set and golden brown.