Greek Lamb Over Roasted Eggplant - 20g Carbs, 4.5g Fiber

Servings: 6
Contains Dairy
Good for Leftovers
Contains Red Meat
Prep Time: 12 min
Cook Time: 33 min
Total Time: 45 min

2 lb eggplant
Cooking spray
1 lb lamb, ground
1 1/4 cups onions, diced
2 cloves garlic, minced
3/4 tsp cinnamon, ground
1/2 tsp black ground pepper
1/4 tsp salt
1/4 tsp allspice, ground
29 oz diced tomatoes, undrained, 2 (14.5oz cans)
2 tablespoon mint, fresh, chopped
2 oz feta cheese, crumbled, 1/2 cup

1. Preheat oven to 350 degrees F.

2. Cut eggplants into 1/2-inch-thick slices. Place 18 slices on a large
baking sheet coated with cooking spray. Lightly coat eggplant with
cooking spray. Cut remaining eggplant slices into 1/2-inch cubes. Bake
eggplant
slices at 350 degrees F for 33 minutes or until lightly browned, turning
once.

3. While eggplant bakes, heat a large nonstick skillet coated with
cooking spray over medium-high heat. Add cubed eggplant, and sauté 7
minutes or
until tender and lightly browned. Remove eggplant from pan; set aside.

4. Add lamb, onion, and garlic to pan; cook 8 minutes or until lamb is
browned, stirring to crumble lamb. Drain mixture; return to pan.

5. Stir in cinnamon and next 3 ingredients; cook 1 minute. Add tomatoes
and cubed eggplant; reduce heat, and simmer 3 minutes. Stir in mint.
Spoon sauce over roasted eggplant slices. Top evenly with cheese.

Servings: 6
Serving size: 3 eggplant slices, 1 cup sauce, and 4 teaspoons cheese
Nutrition per Serving:
259 Calories, 13g Total Fat, 6g Saturated Fat, 61mg Cholesterol,
657mg Sodium, 20g Carbs, 4.5g Dietary Fiber, 17g Protein

Carb Choices: 1 1/2

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