NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.25 tbsp extra virgin olive oil

3 oz ground lamb

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.5 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

0.5 large egg

0.5 tbsp parmesan cheese

PREPARATION

• 1

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

• 2

  Slice the eggplant into 1/2-inch thick rounds, brush both sides with olive oil, and roast for 20 minutes until tender and slightly browned.

• 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 cooked through.

• 4

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

• 5

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

• 6

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

• 7

  Spread the yogurt custard evenly over the top and bake for 20-25 minutes until the topping is set and beautifully golden.