NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant

2 oz Ground lamb

0.5 cup Tomato puree

0.25 cup Yellow onion

0 tsp Olive oil

0.5 tsp Ground cinnamon

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Plain Greek yogurt

1 large Egg

1 tbsp Parmesan cheese

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into half-inch rounds, brush with 0.5 tsp olive oil, and roast for 15 minutes until tender.

• 3

  In a large skillet, sauté the diced onion in the remaining olive oil over medium heat until translucent.

• 4

  Add the ground lamb to the skillet and cook until browned, breaking it into small crumbles with a wooden spoon.

• 5

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer for 10 minutes to thicken.

• 6

  In a small bowl, whisk together the Greek yogurt and egg until smooth to create the clean béchamel sauce.

• 7

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

• 8

  Place the remaining eggplant rounds on top, then spread the yogurt béchamel evenly over the surface.

• 9

  Sprinkle with parmesan cheese and bake for 25 minutes until the topping is set and lightly browned.