NUTRITION

SERVINGS

INGREDIENTS

2 oz ground lamb

1 medium eggplant

0.25 cup tomato sauce

0.5 cup 0% Greek yogurt

1 large egg

0.25 tsp olive oil

0.5 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp dried oregano

1 clove garlic

2 tbsp yellow onion

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Slice eggplant into 1/2-inch rounds, brush with olive oil, and roast on a baking sheet for 15 minutes until softened.

• 3

  In a skillet over medium heat, sauté finely chopped onion, minced garlic, and ground lamb until the meat is fully browned.

• 4

  Stir in the tomato sauce, cinnamon, oregano, sea salt, and black pepper, allowing the mixture to simmer for 5 minutes.

• 5

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

• 6

  In a small oven-safe baking dish, layer half the eggplant, all of the lamb mixture, the remaining eggplant, and finally the yogurt topping.

• 7

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