NUTRITION

SERVINGS

INGREDIENTS

2 oz Ground lamb

1 medium Eggplant

0.5 tsp Olive oil

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Ground cinnamon

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Greek yogurt

1 large Egg

1 tbsp Parmesan cheese

PREPARATION

• 1

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

• 2

  Slice eggplant into 1/2-inch rounds, brush both sides with olive oil, and roast for 15 minutes until tender and slightly browned.

• 3

  While eggplant roasts, sauté diced onion and minced garlic in a non-stick skillet over medium heat until fragrant.

• 4

  Add ground lamb to the skillet, breaking it up with a spatula until fully browned, then drain any excess liquid.

• 5

  Stir in tomato puree, cinnamon, oregano, sea salt, and black pepper, allowing the sauce to simmer for 8-10 minutes.

• 6

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

• 7

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

• 8

  Pour the yogurt mixture over the top, spreading evenly, and bake for 20 minutes until the topping is set and beautifully golden.