NUTRITION

SERVINGS

INGREDIENTS

4 oz ground lamb

1 cup eggplant

0.25 cup tomato puree

0.5 cup non-fat Greek yogurt

1 large egg

0.5 tsp olive oil

2 tbsp onion

1 clove garlic

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Slice the eggplant into 1/2-inch thick rounds.

• 2

  Brush eggplant slices with olive oil and sprinkle with a pinch of sea salt. Roast on a parchment-lined baking sheet for 15-20 minutes until tender and slightly browned.

• 3

  While eggplant roasts, heat a non-stick skillet over medium heat. Add the diced onion and ground lamb, breaking it up with a spatula until browned.

• 4

  Stir in the minced garlic, ground cinnamon, dried oregano, sea salt, and black pepper. Cook for 1 minute until fragrant.

• 5

  Add the tomato puree to the lamb mixture and simmer for 5 minutes until the sauce has thickened slightly.

• 6

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

• 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-egg mixture over the top, spreading it evenly to the edges.

• 9

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