NUTRITION

SERVINGS

INGREDIENTS

6 oz ground lamb

1 medium eggplant

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 cup Greek yogurt

1 large egg

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Slice the eggplant into half-inch rounds, brush both sides with olive oil, and roast for 15-20 minutes until tender and slightly browned.

• 3

  While the eggplant roasts, heat a large skillet over medium-high heat and sauté the diced onion and garlic until translucent.

• 4

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

• 5

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer on low for 10 minutes until the sauce is thick and fragrant.

• 6

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

• 7

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

• 8

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

• 9

  Bake for 20-25 minutes until the topping is set and develops a beautiful golden-brown color.