Mediterranean Lamb and Eggplant Bake
Nutritional Information
A rustic, whole-food lamb and roasted eggplant casserole seasoned with fresh herbs and tomatoes. Minimal added fat — the lamb supplies natural richness for a satisfying keto dinner.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 lb ground lamb (preferably 80/20)
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 cup chopped fresh tomatoes (seeded if very juicy)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 1 pinch sea salt
- 1 pinch black pepper
Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet and roast 15–20 minutes until tender and lightly browned.
While eggplant roasts, brown ground lamb in a skillet over medium heat, breaking up lumps. Add onion and garlic and cook until softened. Stir in chopped tomatoes, oregano, parsley, salt and pepper; simmer 5 minutes to meld flavors.
Layer half the roasted eggplant slices in a small baking dish, top with the lamb mixture, then remaining eggplant. Bake 10–12 minutes until heated through. Let rest 5 minutes before serving.
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