NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

2 oz ground lamb

0.25 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

0.5 cup nonfat Greek yogurt

1 large egg

0.13 tsp ground nutmeg

PREPARATION

• 1

  Preheat oven to 400°F and slice eggplant into 0.5-inch rounds.

• 2

  Place eggplant on a parchment-lined baking sheet, brush with olive oil, and roast for 20 minutes until tender.

• 3

  In a skillet over medium heat, brown the ground lamb with diced onion and minced garlic until the meat is cooked through.

• 4

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

• 5

  In a separate bowl, whisk together the Greek yogurt, egg, and nutmeg until the mixture is completely smooth.

• 6

  In a small baking dish, layer half of the roasted eggplant, top with the lamb mixture, and add the remaining eggplant slices.

• 7

  Pour the yogurt mixture over the top and bake at 375°F for 25 minutes until the topping is set and golden brown.