NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.25 tsp olive oil

1.75 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

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 0.5-inch thick rounds, lightly brush with olive oil, and roast for 15-20 minutes until tender.

• 3

  While eggplant roasts, brown the ground lamb in a skillet over medium heat, breaking it into small crumbles.

• 4

  Add the diced onion and minced garlic to the lamb, sautéing for 3-4 minutes until the onion is translucent.

• 5

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

• 6

  In a small bowl, whisk together the Greek yogurt, egg, and parmesan cheese until smooth.

• 7

  In a small baking dish, layer half of the eggplant slices, top with the lamb mixture, and then the remaining eggplant.

• 8

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

• 9

  Bake for 20-25 minutes until the topping is set and lightly browned.