NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.25 tbsp olive oil

2 oz ground lamb

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup nonfat Greek yogurt

1 large egg

0.13 tsp ground nutmeg

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 with olive oil, and sprinkle with a pinch of salt.

• 3

  Roast the eggplant for 15-20 minutes until softened and slightly browned, then remove from the oven and lower the heat to 375°F.

• 4

  While eggplant roasts, sauté the diced onion and minced garlic in a non-stick skillet over medium heat until translucent.

• 5

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

• 6

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

• 7

  In a small bowl, whisk together the Greek yogurt, egg, and nutmeg until completely smooth.

• 8

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

• 9

  Pour the yogurt custard over the top, spreading it evenly to the edges.

• 10

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