NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.25 tsp olive oil

0.25 tsp sea salt

3 oz ground lamb

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp dried oregano

0.13 tsp ground cinnamon

0.25 cup non-fat Greek yogurt

0.5 large egg

0.5 tbsp parmesan cheese

0.13 tsp ground nutmeg

PREPARATION

• 1

  Preheat oven to 400°F. Slice the eggplant into 1/2-inch rounds, brush lightly with olive oil, sprinkle with sea salt, and roast on a parchment-lined sheet for 20 minutes until tender.

• 2

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

• 3

  Stir in the tomato puree, dried oregano, and ground cinnamon, then simmer for 5 minutes until the mixture is thick and fragrant.

• 4

  In a small mixing bowl, whisk together the Greek yogurt, egg, parmesan cheese, and ground nutmeg to create the protein-rich béchamel topping.

• 5

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

• 6

  Spread the yogurt béchamel evenly over the top layer of eggplant and bake at 375°F for 20-25 minutes until the topping is set and golden brown.