Greek-Style Baked Lamb with Eggplant, Tomatoes and Olives
Nutritional Information
Seasoned ground lamb layered with sliced eggplant, fresh tomato and whole olives, baked until tender — a robust Mediterranean keto casserole using only whole ingredients.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 lb ground lamb
- 1 1/2 cups eggplant, sliced (about 1 medium)
- 2 wholes tomatoes, sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 clove garlic, minced
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Preheat oven to 375°F (190°C). In a skillet, brown ground lamb with garlic, oregano, salt and pepper until cooked through, 6–8 minutes.
Layer half the eggplant slices in an ovenproof dish, top with half the tomato slices, half the olives, and half the cooked lamb. Repeat layers.
Cover and bake 25–30 minutes until eggplant is tender and flavors meld. Uncover 5 minutes before serving. Serve warm.
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