NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

0.5 medium eggplant

0.5 cup tomato puree

0.25 cup Greek yogurt

1 large egg

1 tbsp parmesan cheese

0.5 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 pinch ground nutmeg

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 roast for 15-20 minutes until softened and lightly browned.

• 3

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

• 4

  Stir in the tomato puree, dried oregano, cinnamon, sea salt, and black pepper; simmer the meat sauce for 10 minutes on low heat to meld the flavors.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, egg, and ground nutmeg until smooth to create the clean béchamel topping.

• 6

  In a small oven-safe baking dish, layer half of the roasted eggplant slices, top with the lamb ragu, and then add the remaining eggplant slices.

• 7

  Spread the yogurt béchamel evenly over the top layer and sprinkle with the parmesan cheese.

• 8

  Bake for 20-25 minutes until the béchamel is set and the top is a beautiful golden brown.