NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

3 oz ground lamb

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 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 plain Greek yogurt

1 large egg

PREPARATION

• 1

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

• 2

  Slice the eggplant into half-inch rounds, brush lightly with olive oil, and roast for 15 minutes until tender and slightly browned.

• 3

  While eggplant roasts, sauté the diced onion and minced garlic in a non-stick skillet over medium heat until translucent.

• 4

  Add the ground lamb to the skillet, breaking it up with a wooden spoon and browning it thoroughly until no pink remains.

• 5

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then let the mixture simmer for 5 minutes to develop the flavors.

• 6

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

• 7

  In a small oven-safe baking dish, layer half of the roasted eggplant slices, then spread the lamb mixture evenly over them.

• 8

  Place the remaining eggplant slices on top of the lamb and pour the yogurt-egg mixture over the entire dish.

• 9

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