NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.25 tsp olive oil

2.5 oz ground lamb

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 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

1 tbsp parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the eggplant into 0.5-inch thick rounds, brush both sides with olive oil, and roast for 20 minutes until tender and lightly browned.

• 3

  While eggplant roasts, sauté the finely diced onion and minced garlic in a non-stick skillet over medium heat until softened.

• 4

  Add the ground lamb to the skillet and cook until browned, breaking it into small crumbles with a wooden spoon.

• 5

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then let the mixture simmer for 10 minutes until the liquid has reduced.

• 6

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

• 7

  In a small oven-safe casserole dish, layer half of the roasted eggplant, then spread the lamb mixture evenly over the top.

• 8

  Place the remaining eggplant slices over the lamb, then pour the yogurt and egg mixture over the entire dish.

• 9

  Sprinkle with parmesan cheese and bake for 15-20 minutes until the topping is set and golden brown.