NUTRITION

SERVINGS

INGREDIENTS

3.75 oz ground lamb

1 cup eggplant

0.25 cup tomato puree

0.5 cup non-fat Greek yogurt

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp dried oregano

1 clove garlic

0.25 cup yellow onion

1 tbsp parmesan cheese

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 0.5-inch rounds, arrange on the baking sheet, and roast for 15 minutes until softened.

• 3

  Heat a non-stick skillet over medium heat and cook the ground lamb, diced onion, and minced garlic until the meat is browned.

• 4

  Stir in the tomato puree, cinnamon, oregano, salt, and pepper, then simmer for 5 minutes.

• 5

  In a small bowl, whisk together the Greek yogurt, egg, and parmesan cheese until smooth for the topping.

• 6

  In a small oven-safe dish, layer half the eggplant, the lamb mixture, the remaining eggplant, and spread the yogurt mixture on top.

• 7

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