NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Ground lamb

1 medium Eggplant

0.5 cup Non-fat Greek yogurt

1 large Egg

0.25 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Parmesan cheese

PREPARATION

• 1

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

• 2

  In a skillet over medium heat, sauté diced onion and minced garlic until translucent, then add the ground lamb and cook until thoroughly browned.

• 3

  Stir in the tomato puree, oregano, cinnamon, sea salt, and black pepper; simmer for 10 minutes until the sauce has thickened and flavors are melded.

• 4

  In a small bowl, whisk together the Greek yogurt and egg until smooth to create a protein-rich, light béchamel topping.

• 5

  In a small oven-safe baking dish, layer half of the roasted eggplant rounds, followed by the spiced lamb mixture, and top with the remaining eggplant.

• 6

  Spread the yogurt and egg mixture evenly over the top layer, sprinkle with parmesan cheese, and bake for 20-25 minutes until the top is golden and set.