Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
2tbspolive oil
1lb93% lean ground beef
1large onion, diced
2garlic cloves, minced
2large eggplants, cubed
14.50ozcan diced tomatoes
½tspdried oregano
¼tspground cinnamon
2eggs, beaten
¾cupplain nonfat greek yogurt
½cupshredded parmesan cheese
1
Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Place eggplants in a large bowl. Add oil; toss to coat. Spread in a single layer on baking sheet. Bake 15 minutes or until tender, stirring once.
2
Coat a skillet with nonstick cooking spray; place over medium-high heat. Add ground beef, onion and garlic to skillet. Cook and stir 5 minutes or until beef is no longer pink; drain fat. Add tomatoes, oregano and cinnamon. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat, and season with salt and pepper to taste.
3
Preheat broiler to high. Coat an 11×7-inch baking dish with nonstick cooking spray. Arrange half of the eggplant in the bottom of baking dish. Spread meat mixture evenly over eggplant; cover with the remaining eggplant. In a medium bowl whisk together eggs, yogurt and cheese. Pour over eggplant.
4
Broil 5 to 10 minutes or until topping is browned in spots. Serve warm.
Make it a meal: Serve with a Greek salad and lemon-roasted potatoes.
Culinary: Pairing ideas for cinnamon You don’t have to limit cinnamon to sweet applications. Here are some savory ideas.
Cinnamon + Carrot
Cinnamon + Chili
Cinnamon + Cumin
Cinnamon + Chicken
Cinnamon + Lamb
Cinnamon + Rice
Cinnamon + Winter Squash
Cinnamon + Eggplant
Nutrition: Purple Eggplant Purple eggplant, the most commonly available eggplant, is large and cylindrical or pear-shaped, with a glossy, deep purple skin. Purple eggplant is low in calories and fat. 1/2 cup cooked eggplant yields 17 calories and .1g total fat.
Ingredients
2tbspolive oil
1lb93% lean ground beef
1large onion, diced
2garlic cloves, minced
2large eggplants, cubed
14.50ozcan diced tomatoes
½tspdried oregano
¼tspground cinnamon
2eggs, beaten
¾cupplain nonfat greek yogurt
½cupshredded parmesan cheese
Directions
1
Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Place eggplants in a large bowl. Add oil; toss to coat. Spread in a single layer on baking sheet. Bake 15 minutes or until tender, stirring once.
2
Coat a skillet with nonstick cooking spray; place over medium-high heat. Add ground beef, onion and garlic to skillet. Cook and stir 5 minutes or until beef is no longer pink; drain fat. Add tomatoes, oregano and cinnamon. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat, and season with salt and pepper to taste.
3
Preheat broiler to high. Coat an 11×7-inch baking dish with nonstick cooking spray. Arrange half of the eggplant in the bottom of baking dish. Spread meat mixture evenly over eggplant; cover with the remaining eggplant. In a medium bowl whisk together eggs, yogurt and cheese. Pour over eggplant.
4
Broil 5 to 10 minutes or until topping is browned in spots. Serve warm.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
