NUTRITION

SERVINGS

INGREDIENTS

2 oz ground lamb

1 medium eggplant

0.25 tsp olive oil

0.5 cup yellow onion

2 cloves garlic

0.25 cup tomato puree

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 large egg

1 tbsp parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F and slice the eggplant into 1/2-inch thick rounds.

• 2

  Arrange the eggplant slices on a parchment-lined baking sheet, sprinkle with a pinch of sea salt, and roast for 15 minutes until tender.

• 3

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

• 4

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

• 5

  Stir in the tomato puree, dried oregano, ground cinnamon, sea salt, and black pepper, then simmer for 5 minutes until the sauce has thickened.

• 6

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

• 7

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

• 8

  Pour the yogurt and egg mixture over the top layer, sprinkle with parmesan cheese, and bake for 20-25 minutes until the topping is golden brown and set.