NUTRITION

SERVINGS

INGREDIENTS

3.5 oz ground lamb

0.5 medium eggplant

0.5 cup tomato puree

0.25 cup Greek yogurt

1 large egg

0.5 medium onion

1 clove garlic

0.25 tbsp olive oil

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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 olive oil, and sprinkle with sea salt.

• 3

  Roast the eggplant for 15-20 minutes until tender and slightly browned.

• 4

  While eggplant roasts, finely dice the onion and mince the garlic.

• 5

  In a skillet over medium heat, brown the ground lamb with the onion and garlic until the meat is fully cooked.

• 6

  Stir in the tomato puree, cinnamon, oregano, and black pepper, then simmer for 5 minutes to thicken.

• 7

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

• 8

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

• 9

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

• 10

  Bake for 20-25 minutes until the topping is set and golden brown.