Greek · Dinner
Layered Eggplant and Meat Bake (High-Protein)
Layered eggplant and ground lamb bake with tomato-cinnamon ragu, topped with a Greek-yogurt and egg topping, then baked until set and golden. Cottage cheese folded into the meat sauce and high-protein yogurt topping deliver substantial protein while keeping the roasted eggplant base and traditional spicing intact.
$7
25 minsPrep
50 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
591Calories
52.8gProtein
32.4gFat
23.9gCarbs
13.8gSugar
8.2gFiber
652mgSodium
379mgChol
12.7gSat Fat
1408mgPotassium
368mgCalcium
5.3mgIron
2.8mcgVitamin B12
9.3mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Slice eggplant into 1/4-inch rounds, salt lightly, rest 10 minutes, pat dry. Heat 1/2 tbsp oil in oven to 400°F and roast eggplant rounds 15 minutes until softened, lightly browned.
2
Heat remaining 1/2 tbsp oil over medium heat; add onion and garlic, cook 3 minutes until translucent. Add ground lamb and break apart, cooking 5 minutes medium-high until no pink remains.
3
Stir canned tomatoes, tomato paste, cinnamon, and oregano into lamb; simmer over medium-low heat 10 minutes until sauce thickens noticeably.
4
Mix greek yogurt, egg, and parmesan together. Fold cottage cheese into warm meat sauce off heat.
5
Layer half the roasted eggplant in baking dish, spread meat sauce over, add remaining eggplant, pour yogurt topping evenly across. Bake at 375°F for 20 minutes until top is set and golden. Plate: Rest 10 minutes, cut into wedge, serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g lamb-ground
- 400g400g eggplant
- 160g160g canned-tomatoes
- 120g120g cottage-cheese-full
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp cinnamon-ground
- 1 tsp1 tsp oregano-dried
- 2 tbsp2 tbsp tomato-paste
- 240g240g greek-yogurt
- 22 eggs
- 30g30g parmesan
- 2 tbsp2 tbsp olive-oil
