NUTRITION

SERVINGS

INGREDIENTS

0.5 medium eggplant

0.25 tsp olive oil

2 oz ground lamb

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup 0% plain Greek yogurt

1 large egg

0.13 tsp ground nutmeg

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds, brush both sides lightly with olive oil, and roast for 20 minutes until tender.

• 3

  While the eggplant roasts, brown the ground lamb in a skillet over medium heat with the diced onion and minced garlic.

• 4

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer for 10 minutes until the sauce has thickened.

• 5

  In a separate small bowl, whisk together the Greek yogurt, egg, and nutmeg until the mixture is smooth and well combined.

• 6

  Lower the oven temperature to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 7

  Layer half of the roasted eggplant at the bottom of the dish, spread the lamb sauce over it, and top with the remaining eggplant.

• 8

  Pour the yogurt mixture over the top layer and bake for 25 minutes until the topping is set and beautifully golden.