NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

3 oz ground lamb

0.25 tsp olive oil

0.25 cup 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 Greek yogurt

1 large egg

0.5 tbsp 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, brush both sides lightly with olive oil, and season with a pinch of salt.

• 3

  Roast the eggplant for 15-20 minutes until tender and slightly browned, then remove from the oven and reduce heat to 375°F.

• 4

  While eggplant roasts, heat a non-stick skillet over medium heat and add the ground lamb, diced onion, and minced garlic.

• 5

  Sauté until the lamb is fully browned and the onions are translucent, draining any excess fat if necessary.

• 6

  Stir in the tomato puree, cinnamon, oregano, salt, and pepper; simmer on low for 5-7 minutes until the sauce thickens.

• 7

  In a small mixing bowl, whisk together the Greek yogurt and egg until completely smooth and combined.

• 8

  In a small oven-safe baking dish, layer half of the roasted eggplant rounds to cover the bottom.

• 9

  Spread the lamb mixture evenly over the eggplant layer, then top with the remaining eggplant rounds.

• 10

  Pour the yogurt and egg mixture over the top, spreading it to the edges, and sprinkle with parmesan cheese.

• 11

  Bake for 20-25 minutes until the topping is set and has developed a beautiful golden-brown crust.