NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.25 tsp extra virgin olive oil

2.5 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 non-fat Greek yogurt

1 large egg

1 tbsp grated parmesan cheese

PREPARATION

• 1

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

• 2

  Slice the eggplant into 1/2-inch thick rounds. Lightly brush both sides with olive oil and sprinkle with a pinch of sea salt.

• 3

  Roast the eggplant slices for 15-20 minutes until they are tender and slightly browned, then remove from the oven.

• 4

  While the eggplant roasts, place a skillet over medium heat and brown the ground lamb with the diced onion and minced garlic until the meat is no longer pink.

• 5

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper. Simmer the meat sauce for 5-7 minutes until thickened.

• 6

  In a small bowl, whisk together the Greek yogurt, egg, and parmesan cheese until smooth to create the topping.

• 7

  In a small individual-sized baking dish, layer half of the roasted eggplant slices, followed by the lamb mixture, and then the remaining eggplant.

• 8

  Spread the yogurt and egg mixture evenly over the top layer of eggplant.

• 9

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