NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

1 medium eggplant

0.5 cup tomato puree

0.33 cup Greek yogurt

1 large egg

0.13 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp ground cinnamon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  While eggplant roasts, heat a skillet over medium heat and brown the ground lamb with diced onion and minced garlic until the meat is fully cooked.

• 4

  Stir in the tomato puree, sea salt, black pepper, dried oregano, and ground cinnamon; simmer for 5 minutes to meld the flavors.

• 5

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

• 6

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

• 7

  Pour the yogurt and egg mixture over the top, spreading it evenly to the edges.

• 8

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