NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.25 tbsp extra virgin olive oil

3 oz ground lamb

0.25 medium yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup plain non-fat Greek yogurt

1 large egg

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the eggplant into 0.5-inch thick rounds, brush both sides with olive oil, and roast on a baking sheet for 15 minutes until tender.

• 3

  While eggplant roasts, finely dice the onion and mince the garlic.

• 4

  In a non-stick skillet over medium heat, cook the ground lamb, onion, and garlic until the meat is browned and onions are translucent.

• 5

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer on low for 5 minutes.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, egg, and parmesan cheese until the mixture is smooth.

• 7

  In a small oven-safe baking dish, layer half of the roasted eggplant, followed by 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 minutes or until the topping is set and develops a light golden-brown color.