NUTRITION

SERVINGS

INGREDIENTS

2 oz ground lamb

1 medium eggplant

0.25 cup tomato puree

0.5 cup non-fat Greek yogurt

1 large egg

0.25 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp feta cheese

PREPARATION

• 1

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

• 2

  Slice the eggplant into half-inch thick rounds, brush both sides with olive oil, and roast for 15 minutes until tender.

• 3

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

• 4

  Stir the tomato puree, dried oregano, sea salt, and black pepper into the lamb mixture and simmer for 5 minutes to meld the flavors.

• 5

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

• 6

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

• 7

  Pour the yogurt and egg mixture over the top layer, spreading it evenly, and sprinkle with the crumbled feta cheese.

• 8

  Bake for 20 to 25 minutes until the topping is set and develops a beautiful golden-brown color.