NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

1 cup eggplant

0.25 medium potato

0.5 cup tomato puree

0.5 cup non-fat Greek yogurt

1 large egg

0 tsp olive oil

0.25 cup onion

1 clove garlic

0.25 tsp cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

PREPARATION

• 1

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

• 2

  Slice the eggplant and potato into thin rounds; arrange on the baking sheet, mist with olive oil, and roast for 15-20 minutes until tender.

• 3

  In a skillet over medium heat, sauté the diced onion and minced garlic in olive oil until translucent.

• 4

  Add the ground lamb to the skillet, breaking it up with a spoon until browned, then drain any excess fat.

• 5

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

• 6

  In a small bowl, whisk together the Greek yogurt and egg until completely smooth to create the light béchamel sauce.

• 7

  In a small oven-safe baking dish, layer the roasted potatoes, then the eggplant, followed by the lamb ragu.

• 8

  Pour the yogurt béchamel over the top and sprinkle with parmesan cheese.

• 9

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