NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

1.5 cups eggplant

0 tsp olive oil

2 tbsp tomato paste

0.5 tsp ground cinnamon

0.5 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

1 clove garlic

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 with olive oil, and roast for 15-20 minutes until tender and slightly browned.

• 3

  While the eggplant roasts, brown the ground lamb in a skillet over medium heat with minced garlic, draining any excess fat if necessary.

• 4

  Stir in the tomato paste, cinnamon, oregano, sea salt, and black pepper, simmering for 5 minutes to develop the flavors.

• 5

  In a small bowl, whisk together the Greek yogurt, egg, and grated parmesan cheese until smooth to create the healthy béchamel topping.

• 6

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

• 7

  Pour the yogurt béchamel over the top, spreading it evenly to the edges.

• 8

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