NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

2.25 oz ground lamb

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup plain Greek yogurt

1 large egg

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 rounds, brush with 0.25 tbsp of the olive oil, and roast for 15 minutes until tender.

• 3

  While the eggplant roasts, heat the remaining 0.25 tbsp olive oil in a skillet over medium heat.

• 4

  Sauté the diced onion and minced garlic until fragrant and translucent.

• 5

  Add the ground lamb to the skillet, browning it completely while breaking it into small crumbles.

• 6

  Stir in the tomato puree, dried oregano, ground cinnamon, sea salt, and black pepper, then simmer for 8-10 minutes.

• 7

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

• 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 sprinkle with the grated parmesan cheese.

• 10

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