• 4servings
  • 45minutes
  • 461calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small (8- to 10-ounce) eggplant (see Tips)

  2. 4 tablespoon(s) extra-virgin olive oil or canola oil , divided

  3. 3 clove(s) garlic , finely chopped, divided

  4. 1 pound(s) 93 percent-lean ground beef, lamb (see Tips), or bison

  5. 2 teaspoon(s) dried oregano , divided

  6. 3/4 teaspoon(s) salt

  7. 1/4 teaspoon(s) freshly ground pepper

  8. 3/4 cup(s) tomato puree or crushed tomatoes

  9. 1/2 cup(s) water

  10. 1/3 cup(s) low-fat or nonfat plain Greek yogurt , plus more for serving

  11. 1 medium onion , finely chopped

  12. 1/2 cup(s) shredded part-skim mozzarella

  13. 1/2 cup(s) chopped fresh mint or parsley

Instructions Jump to Ingredients ↑

  1. If your eggplant is skinny, cut crosswise into 1/4-inch-thick slices; if it's fatter, first cut it in half lengthwise, then cut crosswise into slices. Using 1 tablespoon oil, lightly brush eggplant slices on both sides. Set aside.

  2. Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add half the garlic and cook, stirring, for 30 seconds. Add meat, 1 teaspoon oregano, salt, and pepper. Cook, stirring and breaking up the meat, until no longer pink, 4 to 8 minutes.

  3. Using a slotted spoon, remove meat and garlic from the pan, draining well, and transfer to a medium bowl. Add tomato puree (or crushed tomatoes), water, and 1/3 cup yogurt to the meat mixture; stir to combine.

  4. Pour off any liquid in the pan and wipe the pan clean. Heat the remaining 1 1/2 tablespoons oil over medium heat. Add onion, the remaining garlic, the remaining 1 teaspoon oregano, and the eggplant; cook, stirring, until the eggplant is softened, 3 to 4 minutes.

  5. Reduce heat to medium-low and add the meat mixture. Cover and cook, stirring occasionally, until the onion and eggplant are soft, 12 to 15 minutes. Sprinkle cheese and mint (or parsley) on top and stir to combine. Serve topped with extra yogurt, if desired.

  6. Exchanges: 1 vegetable, 4 lean meat, 3 fat Carbohydrate Servings: 1/2 Nutrition Bonus: Zinc (50% daily value), Iron (32% dv), Potassium (24% dv), Calcium (19% dv), Vitamin A & Vitamin C (17% dv), Magnesium (15% dv).


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