NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

0.5 medium eggplant

0.5 cup nonfat Greek yogurt

1 large egg white

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp olive oil

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp parmesan cheese

PREPARATION

• 1

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

• 2

  Slice the eggplant into 1/2-inch thick rounds and lightly brush both sides with olive oil.

• 3

  Roast the eggplant for 15-20 minutes until tender and slightly browned.

• 4

  While eggplant roasts, sauté the onion and garlic in a skillet over medium heat until fragrant.

• 5

  Add the ground lamb to the skillet, breaking it apart and cooking until fully browned, then drain any excess fat.

• 6

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer for 10 minutes.

• 7

  In a small bowl, whisk together the Greek yogurt, egg white, and parmesan cheese until smooth.

• 8

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

• 9

  Spread the yogurt mixture evenly over the top and bake for 20 minutes until the topping is set and golden.