NUTRITION

SERVINGS

INGREDIENTS

2 oz Ground lamb

1 medium Eggplant

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Non-fat Greek yogurt

1 large Egg

0.25 tsp Olive oil

0.5 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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 roast for 15-20 minutes until tender.

• 3

  While eggplant roasts, heat a non-stick skillet over medium heat and sauté the diced onion, minced garlic, and ground lamb until the meat is browned.

• 4

  Stir in the tomato puree, ground cinnamon, sea salt, and black pepper, then let the sauce simmer for 10 minutes to thicken.

• 5

  In a small bowl, whisk together the Greek yogurt and the egg until completely smooth to create the protein-rich béchamel topping.

• 6

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

• 7

  Spread the yogurt and egg mixture evenly over the top layer and bake for 20-25 minutes until the topping is set and lightly browned.

• 8

  Remove from the oven, garnish with freshly chopped parsley, and let it rest for 5 minutes before serving.