NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

3 oz ground lamb

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup canned crushed tomatoes

0.5 tsp ground cumin

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup plain Greek yogurt

1 large egg

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the eggplant in half lengthwise and score the flesh in a diamond pattern without cutting through the skin.

• 3

  Brush the cut sides of the eggplant with olive oil and roast on a baking sheet for 20 minutes until the flesh is soft.

• 4

  While the eggplant roasts, sauté the diced onion and minced garlic in a skillet over medium heat until fragrant.

• 5

  Add the ground lamb to the skillet along with cumin, cinnamon, salt, and pepper, browning the meat until fully cooked.

• 6

  Stir in the crushed tomatoes and simmer for 5 minutes until the liquid has slightly reduced.

• 7

  Remove the eggplant from the oven and use a spoon to press down the center of the flesh to create a well.

• 8

  Fill each eggplant half with the spiced lamb mixture.

• 9

  In a small bowl, whisk together the Greek yogurt and the egg until smooth, then pour the mixture over the lamb filling.

• 10

  Return the eggplant to the oven and bake for an additional 12-15 minutes until the yogurt topping is set and golden brown.

• 11

  Garnish with freshly chopped parsley before serving.