NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

1 medium eggplant

0.25 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 cup non-fat Greek yogurt

1 large egg

0.5 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

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

• 2

  Slice eggplant into 1/2-inch rounds, brush with olive oil, and roast for 15 minutes until tender.

• 3

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

• 4

  Stir in the tomato puree, ground cinnamon, dried oregano, sea salt, and black pepper, then simmer for 5 minutes.

• 5

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

• 6

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

• 7

  Spread the yogurt and egg mixture evenly over the top and bake for 20-25 minutes until the topping is set and slightly bubbly.