NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

1 medium eggplant

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.5 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup Greek yogurt

1 large egg

0.13 tsp ground nutmeg

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, sprinkle with a pinch of sea salt, and roast for 15-20 minutes until tender.

• 3

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

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt, egg, and ground nutmeg until smooth and well combined.

• 6

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

• 7

  Pour the yogurt and egg mixture over the top, spreading it evenly to the edges.

• 8

  Bake for 20-25 minutes until the topping is set and develops a beautiful golden-brown color.