NUTRITION

SERVINGS

INGREDIENTS

2.75 oz Grass-fed ground lamb

1 medium Eggplant

0.5 tsp Extra virgin olive oil

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

0.25 cup Plain Greek yogurt

1 large Egg

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 1 teaspoon of olive oil, and roast for 15-20 minutes until tender.

• 3

  While eggplant roasts, heat the remaining teaspoon of olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until fragrant.

• 4

  Add the ground lamb to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked through.

• 5

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer on low for 5 minutes.

• 6

  In a small bowl, whisk together the Greek yogurt and the egg until the mixture is smooth and well combined.

• 7

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

• 8

  Pour the yogurt and egg mixture over the top, spreading it evenly to the edges of the dish.

• 9

  Bake for 15-20 minutes until the topping is set and develops a beautiful golden-brown hue.