NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Ground lamb

0.75 medium Eggplant

0.25 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

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

0.25 cup Non-fat Greek yogurt

1 large Egg

0.5 tbsp Parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds, sprinkle lightly with sea salt, and let sit for 10 minutes to draw out moisture.

• 3

  Pat the eggplant slices dry, brush with 0.5 tsp of olive oil, and roast for 15 minutes until tender and slightly browned.

• 4

  While eggplant roasts, heat the remaining 0.5 tsp olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 5

  Add the ground lamb to the skillet, breaking it up with a spoon, and cook until fully browned.

• 6

  Stir in the tomato puree, cinnamon, oregano, salt, and pepper, then simmer for 5 minutes until the sauce has thickened.

• 7

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

• 8

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

• 9

  Pour the yogurt-egg mixture evenly over the top and sprinkle with the grated parmesan cheese.

• 10

  Bake for 20-25 minutes until the topping is set, puffed, and beautifully golden brown.