Time
Spice
Serves
45 Min
Mild
Two
Calories
Carbs
Fiber
Fat
Protein
470
35g
12g
14g
50g
Ingredients
1/2 lb ground beef chuck
1/2 cup greek yogurt
1 egg
1 oz parmigiano reggiano
1 eggplant
4 garlic cloves
1 onion
1 cup tomato puree
1 bay leaf
2 cloves
2 allspice berries
1 tsp paprika
1/4 tsp cinnamonEquipment
oven safe stockpot 
whisk 
coarse grater Preparation
Move a rack to the upper 1/3 of the oven, and set the oven to broil.
Cut the eggplant into 1/3" slices.
Lay the eggplant slices on a baking sheet or roasting pan. Lightly toss with a small amount of olive oil, and sprinkle with a pinch of salt.
Place the eggplant in the oven and broil for 5 minutes, flip, and then broil on the other side.
Note, every broiler is different, keep an eye on the eggplant and avoid burning the eggplant.
Finely dice the garlic.
Finely chop the onion.
Add a small amount of olive oil to the bottom of a stockpot and set on medium high heat.
Once the oil is hot, add the garlic and onion. Sauté until the onion is golden brown.
Add the ground beef and a 1/4 tsp of salt to the onions and garlic. Sauté until the beef has browned.
Add the tomato, cinnamon, allspice, half of the paprika, bay leaf, cloves and a 1/2 cup of water to the stockpot. Reduce the heat to medium an dcook for 10 minutes to reduce the sauce and allow the flavors to meld together.
Turn the broiler on.
Place the greek yogurt, egg, remaining paprika and a 1/4 tsp of salt in a bowl. Whisk until combined.
Cover the beef with the broiled eggplants. Pour the greek yogurt mixture over the eggplant. Grate the parmesan on top.
Move the stockpot into the oven and broil for 5 minutes, or until a bubbly golden crust forms on top.
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