lebanese

Lamb and Eggplant Fatteh with Lemon Garlic Yogurt

Name: Lamb and Eggplant Fatteh with Lemon Garlic Yogurt
Yield: 1 serving
Cuisine: lebanese
Ingredients: 103 g ground lamb; 158 g eggplant, diced; 10 g olive oil; 38 g pita bread; 138 g plain yogurt; 14 g lemon juice; 4 g garlic, minced; 41 g onion, diced; 1 g seven spice blend; 7 g pine nuts; 7 g fresh parsley, chopped; 1 g salt and black pepper

This roasted dish pairs ground lamb with eggplant, diced, plain yogurt and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

30 g Protein

45 g Carbohydrates

41 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

103g ground lamb 263 kcal
158g eggplant, diced 40 kcal
10g olive oil 88 kcal
38g pita bread 105 kcal
138g plain yogurt 84 kcal
14g lemon juice 4 kcal
4g garlic, minced 6 kcal
41g onion, diced 16 kcal
1g seven spice blend 3 kcal
7g pine nuts 41 kcal
7g fresh parsley, chopped 2 kcal
0.69 tsp (1g) salt and black pepper 0 kcal

Cooking instructions

eggplantolive oilsalt and black pepper
Dice eggplant and toss with olive oil and salt; roast at 425F for 20-25 minutes until browned.
ground lambonionseven spice blendsalt and black pepper
Brown ground lamb in a skillet with onion, seven spice, salt, and pepper; cook until no longer pink.
pita bread
Toast pita pieces in a dry pan until crisp.
plain yogurtlemon juicegarlicsalt and black pepper
Whisk yogurt with lemon juice and minced garlic; season lightly with salt.
ground lambeggplantpita breadplain yogurt
Layer toasted pita, roasted eggplant, and lamb in a bowl; spoon yogurt sauce over the top.
pine nutsfresh parsley
Finish with toasted pine nuts and chopped parsley. Serve immediately.