NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

0.5 medium eggplant

0.25 cup tomato puree

0.5 cup non-fat Greek yogurt

1 large egg

0.25 oz feta cheese

0.25 cup yellow onion

1 clove garlic

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

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

• 3

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

• 4

  Add the ground lamb to the skillet, breaking it up with a spoon, and cook until browned; drain any excess fat from the pan.

• 5

  Stir in the tomato puree, ground cinnamon, dried oregano, sea salt, and black pepper, then simmer for 5 minutes to meld the flavors.

• 6

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

• 7

  In a small individual baking dish, layer half of the roasted eggplant rounds, followed by the spiced lamb mixture, and then the remaining eggplant.

• 8

  Pour the yogurt and egg mixture evenly over the top layer and sprinkle with the crumbled feta cheese.

• 9

  Bake for 20-25 minutes until the topping is set and develops a beautiful golden-brown color.