NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground lamb

1 cup Eggplant

0.5 cup Zucchini

0.25 cup Tomato puree

0.5 cup Nonfat Greek yogurt

1 large Egg white

0.25 tsp Olive oil

0.25 tsp Ground cinnamon

0.25 tsp Dried oregano

1 clove Garlic

0.25 cup Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

PREPARATION

• 1

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

• 2

  Slice the eggplant and zucchini into thin rounds, brush lightly with olive oil, and season with a pinch of sea salt and black pepper.

• 3

  Roast the vegetable slices for 15 minutes until they are tender and slightly golden, then remove from the oven.

• 4

  While the vegetables roast, heat a skillet over medium heat and brown the ground lamb with the diced onion and minced garlic until the meat is fully cooked.

• 5

  Drain any excess fat from the skillet, then stir in the tomato puree, cinnamon, and oregano, simmering for 5 minutes until the sauce has thickened.

• 6

  In a small mixing bowl, whisk together the Greek yogurt and egg white until the mixture is smooth and aerated.

• 7

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

• 8

  Pour the yogurt mixture evenly over the top layer and sprinkle with the grated parmesan cheese.

• 9

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