NUTRITION

SERVINGS

INGREDIENTS

6 oz ground lamb

1 medium eggplant

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup Greek yogurt

1 large egg yolk

1 tbsp parmesan cheese

0.13 tsp ground nutmeg

PREPARATION

• 1

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

• 2

  Slice the eggplant into 1/2-inch thick rounds, lightly brush with half of the olive oil, and roast for 20 minutes until tender.

• 3

  While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 4

  Add the ground lamb to the skillet, browning it thoroughly while breaking it into small crumbles with a spatula.

• 5

  Stir in the tomato puree, dried oregano, ground cinnamon, sea salt, and black pepper, then simmer for 10 minutes until the sauce has thickened.

• 6

  In a small bowl, whisk together the Greek yogurt, egg yolk, parmesan cheese, and ground nutmeg until the mixture is smooth and combined.

• 7

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

• 8

  Spread the yogurt béchamel evenly over the top layer and bake for 15-20 minutes until the topping is set and beautifully golden brown.