NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

7 oz ground lamb

0.25 cup onion

1 clove garlic

0.5 cup tomato puree

0.5 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp olive oil

0.5 cup unsweetened almond milk

1 tbsp nutritional yeast

1 tbsp arrowroot starch

1 pinch ground nutmeg

PREPARATION

• 1

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

• 2

  Slice the eggplant into rounds and roast for 15 minutes until tender and slightly browned.

• 3

  In a large skillet, sauté the diced onion and minced garlic in olive oil over medium heat until fragrant.

• 4

  Add the ground lamb to the skillet, browning it thoroughly and draining any excess fat.

• 5

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

• 6

  In a small saucepan, whisk together the almond milk, nutritional yeast, arrowroot starch, and nutmeg over medium heat until the sauce thickens into a creamy béchamel.

• 7

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

• 8

  Pour the dairy-free béchamel over the top layer and bake at 375°F for 20 minutes until the top is golden and bubbly.