NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

5 oz ground beef (93% lean)

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup 0% Greek yogurt

1 large egg

0.25 oz feta cheese

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. Brush both sides with olive oil and season with a pinch of sea salt and black pepper.

• 3

  Roast the eggplant for 20 minutes, flipping halfway through, until the rounds are tender and lightly browned.

• 4

  While the eggplant roasts, heat a non-stick skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

• 5

  Add the garlic and ground beef to the skillet. Cook until the beef is fully browned, breaking it up with a spatula.

• 6

  Stir in the tomato puree, cinnamon, and oregano. Simmer the meat sauce for 5-7 minutes until thickened.

• 7

  In a small bowl, whisk together the Greek yogurt and the egg until smooth to create the topping.

• 8

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

• 9

  Spread the yogurt and egg mixture evenly over the top layer of eggplant and sprinkle with crumbled feta cheese.

• 10

  Bake for 15-20 minutes until the topping is set and golden brown. Let it rest for 5 minutes before serving.