NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Ground lamb

1 medium Eggplant

0.25 tbsp Extra virgin olive oil

0.25 cup Yellow onion

2 cloves Garlic

0.5 cup Tomato puree

0.5 tsp Dried oregano

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat Greek yogurt

1 large Egg white

0.25 oz Feta cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds. Lightly brush both sides with olive oil and sprinkle with a pinch of sea salt.

• 3

  Roast the eggplant slices for 15-18 minutes until softened and slightly browned, then remove from the oven.

• 4

  While eggplant roasts, heat a non-stick skillet over medium heat. Add the ground lamb, diced onion, and minced garlic.

• 5

  Sauté the lamb mixture until the meat is browned and the onions are translucent, draining any excess fat if necessary.

• 6

  Stir in the tomato puree, dried oregano, ground cinnamon, sea salt, and black pepper. Simmer on low for 5-7 minutes to meld flavors.

• 7

  In a small mixing bowl, whisk together the Greek yogurt and egg white until completely smooth and combined.

• 8

  In a small oven-safe baking dish, place a layer of roasted eggplant slices, followed by the lamb mixture, and then the remaining eggplant slices.

• 9

  Pour the yogurt mixture evenly over the top layer of eggplant and sprinkle with the crumbled feta cheese.

• 10

  Bake for 20-25 minutes until the topping is set and develops a light golden-brown color. Let rest for 5 minutes before serving.