NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant

6 oz Ground lamb

0.5 medium Yellow onion

2 cloves Garlic

0.5 cup Tomato puree

1 tsp Dried oregano

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

0.5 cup Plain Greek yogurt

1 large Egg

1 tbsp Parmesan cheese

PREPARATION

• 1

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

• 2

  Slice the eggplant into 1/2-inch thick rounds, lightly brush with half the olive oil, and roast for 20 minutes until tender.

• 3

  In a large skillet over medium heat, sauté the diced onion and minced garlic in the remaining olive oil until fragrant.

• 4

  Add the ground lamb to the skillet and cook until browned, then stir in the tomato puree, oregano, cinnamon, sea salt, and black pepper.

• 5

  Simmer the lamb mixture for 10 minutes over low heat until the sauce has thickened slightly.

• 6

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

• 7

  In a small baking dish, layer half of the roasted eggplant, top with the lamb mixture, and then the remaining eggplant.

• 8

  Spread the yogurt béchamel evenly over the top layer and bake for 15-20 minutes until the topping is set and beautifully golden.