NUTRITION

SERVINGS

INGREDIENTS

1 cup eggplant

4.5 oz lean ground lamb

1 tsp 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

0.13 tsp sea salt

0.13 tsp black pepper

0.3 cup nonfat Greek yogurt

2 large egg whites

0.25 oz feta cheese

0.13 tsp ground nutmeg

PREPARATION

• 1

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

• 2

  Arrange the sliced eggplant on the baking sheet, brush lightly with half of the olive oil, and roast for 15 minutes until softened.

• 3

  While eggplant roasts, heat the remaining olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 4

  Add the ground lamb to the skillet and cook until browned, ensuring you break it into small crumbles and drain any excess rendered fat.

• 5

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then let the mixture simmer on low for 5 minutes.

• 6

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

• 7

  In a small individual-sized oven-safe baking dish, layer half of the roasted eggplant slices followed by the lamb mixture, then top with the remaining eggplant.

• 8

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

• 9

  Place the dish in the oven and bake for 20 to 25 minutes until the topping has set and turned a beautiful golden brown.