NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant

0.5 tbsp Olive oil

5 oz Ground lamb

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Tomato puree

0.25 tsp Ground cinnamon

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

• 2

  Slice the eggplant into 1/2-inch thick rounds and brush both sides with half of the olive oil.

• 3

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

• 4

  While roasting, heat the remaining olive oil in a large skillet over medium heat and sauté the onion and garlic until softened.

• 5

  Add the ground lamb to the skillet, cooking until browned, and carefully drain any excess fat.

• 6

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

• 7

  In a small mixing bowl, whisk together the Greek yogurt, egg, and parmesan cheese until the custard is 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

  Spread the yogurt custard evenly over the top and bake at 375°F for 20-25 minutes until the topping is set and beautifully golden.