NUTRITION

SERVINGS

INGREDIENTS

2 oz ground lamb

1 cup eggplant

0.25 tsp olive oil

0.25 cup onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp dried oregano

0.13 tsp ground cinnamon

0.13 tsp sea salt

0.13 tsp black pepper

0.5 cup Greek yogurt

1 large egg

1 tbsp parmesan cheese

0.13 tsp ground nutmeg

PREPARATION

• 1

  Preheat oven to 400°F. Slice eggplant into rounds, brush with olive oil, and roast for 15 minutes until tender.

• 2

  In a skillet over medium heat, brown the ground lamb with diced onions and minced garlic until the meat is cooked through.

• 3

  Stir in the tomato puree, oregano, cinnamon, salt, and pepper; simmer for 5 minutes to meld the flavors.

• 4

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

• 5

  In a small baking dish, layer the roasted eggplant and lamb sauce, then spread the yogurt mixture evenly over the top.

• 6

  Bake for 20 minutes until the topping is set and lightly browned.