NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.25 tbsp olive oil

2 oz ground lamb

0.25 cup yellow onion

1 clove 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 non-fat Greek yogurt

1 large egg

1 tbsp grated 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, lightly brush both sides with half of the olive oil, and sprinkle with a pinch of sea salt.

• 3

  Roast the eggplant slices for 15-20 minutes until they are tender and slightly golden, then remove from the oven and reduce the temperature to 375°F.

• 4

  While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat and sauté the diced onion until translucent.

• 5

  Add the ground lamb to the skillet, breaking it apart with a spoon, and cook until browned.

• 6

  Stir in the minced garlic, cinnamon, oregano, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 7

  Pour in the tomato puree and let the meat sauce simmer for 5-8 minutes until thickened.

• 8

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

• 9

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

• 10

  Pour the yogurt and egg mixture over the top, spreading it evenly to the edges, and sprinkle with the grated parmesan cheese.

• 11

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