NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

0.75 medium eggplant

0 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

1 large egg

1 tbsp 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 thick rounds, brush both sides with olive oil, and roast for 15 minutes until softened.

• 3

  While 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 the tomato puree, cinnamon, oregano, sea salt, and black pepper into the lamb mixture and simmer for 5 minutes.

• 5

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

• 6

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

• 7

  Spread the yogurt mixture evenly over the top layer and bake for 20 minutes until the topping is set and turns a light golden color.