NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.5 tsp olive oil

2.5 oz ground lamb

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 large egg

1 tbsp parmesan cheese

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, brush both sides lightly with olive oil, and roast for 15-20 minutes until tender.

• 3

  While the eggplant roasts, brown the ground lamb in a large skillet over medium heat with the diced onion and minced garlic.

• 4

  Drain any excess fat from the skillet, then stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper.

• 5

  Simmer the meat sauce on low for 10 minutes to allow the aromatic spices to meld.

• 6

  In a small bowl, whisk together the Greek yogurt and the egg until smooth to create the protein-rich topping.

• 7

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

• 8

  Pour the yogurt mixture over the top, spreading it evenly, and sprinkle with the parmesan cheese.

• 9

  Bake at 375°F for 20-25 minutes until the topping is set and beautifully golden brown.