NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant

2.5 oz Ground lamb

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Tomato puree

0.5 tsp Ground cinnamon

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat 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 half-inch thick rounds and arrange them on the prepared baking sheet, roasting for 20 minutes until tender.

• 3

  While the eggplant roasts, place a skillet over medium heat and brown the ground lamb with the diced yellow onion and minced garlic until the meat is cooked through.

• 4

  Stir the tomato puree, ground cinnamon, dried oregano, sea salt, and black pepper into the lamb mixture and let it simmer for 5 minutes to meld the flavors.

• 5

  In a small mixing bowl, whisk together the non-fat Greek yogurt, egg, and ground nutmeg until the custard is completely smooth.

• 6

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

• 7

  Pour the yogurt custard over the top, spreading it evenly, and bake at 375°F for 20 minutes until the topping is set and beautifully golden.