NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb (90% lean)

1 medium eggplant

0.5 cup tomato puree

0.5 cup non-fat Greek yogurt

1 large egg

0 tsp olive oil

1 clove garlic

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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 1/2-inch thick rounds and arrange them in a single layer on the prepared baking sheet.

• 3

  Lightly brush the eggplant rounds with olive oil and roast for 15 minutes until they are softened and slightly golden.

• 4

  While the eggplant roasts, place a skillet over medium heat and brown the ground lamb with the minced garlic.

• 5

  Season the lamb with ground cinnamon, dried oregano, sea salt, and black pepper, stirring well to combine.

• 6

  Add the tomato puree to the skillet and simmer for 5-7 minutes until the sauce has thickened significantly.

• 7

  In a small mixing bowl, whisk together the non-fat Greek yogurt and the egg until the mixture is completely smooth.

• 8

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

• 9

  Pour the yogurt and egg mixture evenly over the top layer of eggplant and sprinkle with the grated parmesan cheese.

• 10

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