NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

1 cup eggplant

0.25 medium potato

0.5 cup Greek yogurt

0 large egg yolk

0.25 cup tomato puree

0.25 cup onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

1 tbsp parmesan cheese

PREPARATION

• 1

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

• 2

  Slice the eggplant and potato into 1/4-inch thick rounds, brush lightly with olive oil, and roast for 15 minutes until tender.

• 3

  In a non-stick skillet over medium heat, sauté the diced onion and minced garlic until translucent and fragrant.

• 4

  Add the ground lamb to the skillet, browning it thoroughly while breaking it into small crumbles, then drain any excess fat.

• 5

  Stir in the tomato puree, dried oregano, cinnamon, sea salt, and black pepper, and simmer the meat sauce for 5-7 minutes.

• 6

  In a small mixing bowl, whisk together the Greek yogurt and egg yolk until completely smooth and combined.

• 7

  In a small individual oven-safe baking dish, layer the roasted potato slices at the bottom, followed by the lamb mixture, and then the eggplant slices.

• 8

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

• 9

  Bake for 15-20 minutes until the topping is set and has developed a beautiful golden hue.