NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

3 oz ground lamb

0.25 cup yellow onion

2 cloves garlic

0.25 cup tomato puree

0.5 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup plain nonfat Greek yogurt

1 large egg

0.13 tsp ground nutmeg

0.25 tsp olive oil

PREPARATION

• 1

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

• 2

  Slice the eggplant into 1/2-inch thick rounds, brush both sides with olive oil, and roast for 15-18 minutes until softened.

• 3

  While eggplant roasts, brown the ground lamb in a skillet over medium heat with the diced onion and minced garlic until the meat is cooked through.

• 4

  Drain any excess fat from the skillet, then stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper.

• 5

  Simmer the lamb mixture for 5 minutes to allow the flavors to meld, then remove from heat.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, egg, and ground nutmeg until the mixture is smooth and creamy.

• 7

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

• 8

  Pour the yogurt and egg custard over the top layer, spreading it evenly to the edges.

• 9

  Bake for 20-25 minutes until the custard is set and the top has turned a beautiful golden brown.