NUTRITION

SERVINGS

INGREDIENTS

1.5 cups eggplant

2.5 oz ground lamb

0.5 cup tomato puree

0.25 cup yellow onion

1 tsp garlic

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tbsp olive oil

0.5 cup nonfat Greek yogurt

1 large egg

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the eggplant into rounds, brush with olive oil, season with sea salt, and roast for 15 minutes until tender.

• 3

  While eggplant roasts, heat a skillet over medium heat and sauté the diced onion and garlic until fragrant.

• 4

  Add the ground lamb to the skillet, breaking it up with a spoon, and cook until browned.

• 5

  Stir in the tomato puree, dried oregano, and ground cinnamon, then simmer for 10 minutes until the sauce has thickened.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, egg, and half of the parmesan cheese to create a protein-rich béchamel.

• 7

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

• 8

  Pour the yogurt béchamel over the top, sprinkle with the remaining parmesan, and bake for 20 minutes until the topping is set and bubbling.