NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground lamb

0.5 medium Eggplant

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Olive oil

0.5 tsp Ground cinnamon

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

1 large Egg

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 roast for 15 minutes until softened.

• 3

  While eggplant roasts, sauté the diced yellow onion, minced garlic, and ground lamb in a skillet over medium heat until the meat is fully browned.

• 4

  Drain any excess fat from the skillet, then stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper.

• 5

  Simmer the lamb mixture for 5 to 7 minutes to allow the flavors to meld and the sauce to thicken slightly.

• 6

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

• 7

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

• 8

  Spread the yogurt and egg mixture evenly over the top layer of eggplant.

• 9

  Bake for 20 to 25 minutes until the yogurt topping is set and has turned a light golden brown.