NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Ground lamb

1 medium Eggplant

0 tsp Extra virgin olive oil

0.25 cup Tomato puree

0.25 tsp Ground cinnamon

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat plain Greek yogurt

1 large Egg

0 tbsp Grated parmesan cheese

1 clove Garlic

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Slice the eggplant into 1/2-inch rounds, brush with 0.5 tsp olive oil, and roast on a baking sheet for 15 minutes until tender.

• 3

  In a skillet over medium heat, add the remaining 0.5 tsp olive oil and sauté the minced garlic and ground lamb until browned.

• 4

  Stir the tomato puree, cinnamon, oregano, sea salt, and black pepper into the lamb mixture and simmer for 5 minutes.

• 5

  In a small bowl, whisk together the Greek yogurt, egg, and parmesan cheese until smooth to create the clean béchamel.

• 6

  In a small oven-safe dish, layer half the eggplant, followed by the lamb mixture, the remaining eggplant, and finally the yogurt topping.

• 7

  Bake for 20-25 minutes until the top is set and lightly browned.