LAMB SLIDERS WITH ROASTED EGGPLANT & CUCUMBER SOUR CREAM
Lamb sliders with roasted eggplant and cucumber sour cream can be a delicious and nutritious option for a low-carb dinner. Here are several benefits of this meal:
- Low in Carbohydrates: Lamb, like other meats, is low in carbohydrates. When paired with low-carb ingredients like roasted eggplant and cucumber, the overall carb content of the meal remains minimal.
- High in Protein: Lamb is an excellent source of high-quality protein, which is important for muscle repair and maintenance, and helps keep you full and satisfied.
- Rich in Healthy Fats: Lamb contains beneficial fats, including monounsaturated fats, which can support heart health. These fats also help enhance the flavor and satiety of the meal.
- Nutrient-Dense: Eggplant is low in carbs and rich in fiber, vitamins, and antioxidants. It also adds a unique texture and flavor to the meal. Cucumber is hydrating and provides additional vitamins and minerals, while sour cream adds a creamy texture without significantly increasing carbs.
- Flavorful and Satisfying: The combination of lamb sliders, roasted eggplant, and cucumber sour cream creates a rich and satisfying meal with diverse flavors and textures. The roasted eggplant adds a savory depth, while the cucumber sour cream offers a refreshing and creamy contrast.
- Versatile and Customizable: You can easily adjust the seasonings and spices for the lamb sliders to suit your taste preferences. Additionally, you can experiment with different low-carb vegetables or herbs in the sour cream.
- Easy to Prepare: While lamb sliders might require some preparation, the process is relatively straightforward. Roasting eggplant is simple, and making cucumber sour cream involves minimal effort. This makes it a feasible option for both weeknight dinners and special occasions.
Overall, lamb sliders with roasted eggplant and cucumber sour cream provide a flavorful, protein-rich, and low-carb meal that supports a balanced diet while offering a satisfying and enjoyable dining experience.
RECIPE:
2½ oz. ground lamb
1 egg (beaten)
¼ tsp. ground cumin
¼ tsp. ground coriander
2 slices eggplant (cut into thick slices)
2 tsp. butter (melted)
1 tbsp. mint (chopped)
1 tbsp. sour cream
2 tbsp. cucumber (grated, drained of excess liquid)
2 slices tomato
⅓ c. baby spinach
2 tbsp. red onion (sliced)
Salt and pepper
TOTALS:
30g of fat
19g of protein
8g of carbohydrates
recipe courtesy of crossfit.com
METHOD:
1. Preheat the oven to 375F.
2. Line a baking sheet with parchment paper and set aside.
3. In a bowl, mix together the ground lamb, egg, cumin, and coriander. Season with salt and pepper.
4. Shape the ground lamb mixture into two patties.
5. Place the lamb patties onto the lined baking sheet alongside the eggplant slices. Brush the eggplant slices with the melted butter on both sides and season with salt and pepper.
6. Bake the patties and eggplant slices until cooked. Remove from the oven and set aside.
7. In a bowl, mix together the sour cream, cucumber, and mint. Season with salt and pepper.
8. Place the eggplant slices onto a serving dish and top each slice with baby spinach, a lamb patty, tomato slice, cucumber sour cream, and red onion.
9. Garnish with fresh mint and black pepper.