NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

2 oz ground lamb

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

0.5 cup nonfat Greek yogurt

1 large egg

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into half-inch rounds, brush lightly with olive oil, and roast for 15 minutes until softened and slightly browned.

• 3

  While the eggplant roasts, brown the ground lamb in a skillet over medium heat with the diced onion and minced garlic until the meat is fully cooked.

• 4

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer the sauce for 5 minutes to allow the flavors to meld.

• 5

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

• 6

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

• 7

  Pour the yogurt mixture evenly over the top layer and bake for 20 to 25 minutes until the topping is set and beautifully golden.