Garam Masala Lamb & Eggplant Bake

With the cooler nights, I’ve been craving a warm, comforting, all-in-one dinner. This Garam Masala Lamb & Eggplant Bake checks all the boxes— protein, fats, fiber, phytonutrients—all layered into one delicious dish.

Lamb is a rich protein source but also lends a helpful dose of iron, zinc, and B12. Eggplant contains lots of antioxidants and polyphenols thanks to its deep purple hue, as well as fiber to support your gut and detoxification pathways.

If you’re not familiar with garam masala, I know you’ll end up loving it as much as I do. It’s an Indian spice blend that often contains some combination of black pepper, cumin, clove, cardamom, cinnamon, nutmeg, mace, bay leaves, and chiles, but the exact blend varies by region and family recipe. You can buy it preblended at the store, or make your own from numerous recipes online.

These warm spices taste a little sweet and spicy at the same time and are overflowing with benefits like circulatory support and blood sugar regulation.

Wishing you health and happiness,
Mark Hyman, MD



  • 2 large eggplant, cut in half lengthwise
  • 3 tablespoons avocado oil, divided
  • 1 cup red onion, finely chopped
  • 1 serrano chili pepper, stemmed and seeded, thinly sliced (optional)
  • 3 garlic cloves, minced
  • 2 pounds ground pasture-raised lamb
  • 2 tablespoons garam masala spice
  • ½ teaspoon sea salt
  • 2 tablespoons raw pine nuts
  • ⅓ cup fresh parsley, finely chopped


  • ¾ cup raw tahini
  • 2 garlic cloves, minced
  • ¼ cup lemon juice
  • ½ teaspoon Himalayan salt
  • 1 cup filtered water

Suggested Garnish

  • 2 tomatoes, diced
  • 1 handful fresh mint leaves
  • ¼ teaspoon nigella seeds

1. Preheat the oven to 450°F.

2. Using 1 tablespoon of avocado oil, coat the halved eggplants and place them cut side down on a baking sheet lined with parchment paper. Transfer to the oven and roast for 25 minutes while making the rest of the lamb components.

3. Heat the remaining oil in a large skillet over medium-high heat. Add the onion and serrano chili, if using. Once the onions begin to brown after about 5 minutes, add the garlic followed by the lamb.

4. Once the lamb is brown and fully cooked (about 10 minutes) add the garam masala, salt, and pine nuts. Reduce the heat to medium-low, and continue to cook for 10 more minutes. (Note: If the lamb mixture has excess liquid, briefly increase the heat to high and cook until evaporated.) Once the lamb is cooked and mostly dry, add the parsley and stir to combine. Remove from heat and set aside.

5. Once the eggplants have roasted for 25 minutes, remove them from the oven and set aside to cool, leave them cut side down while cooling. Increase the oven to 475°F and continue by preparing the tahini.

6. Add the tahini, minced garlic, lemon juice, and salt to a bowl. Slowly whisk in the water until fully combined. It should look like tahini but thinner than usual.

7. Return to the cooled eggplant, scrape the eggplant flesh out from the roasted skins and transfer to an oven-safe dish or skillet.

8. Drizzle the tahini over the eggplant and spread the lamb mixture out over top. Transfer to the oven and bake for about 5 minutes until warm and slightly sizzling.

9. Remove from the oven and garnish with the suggested toppings such as tomato, fresh mint, and nigella seeds.

Nutritional analysis per serving (based on 8 servings): Calories: 568, Total Fat: 42g, Saturated Fat: 12g, Cholesterol: 104mg, Sodium: 402mg, Carbohydrates: 20g, Fiber: 8g, Sugars: 8g, Protein: 32g, Net Carbs: 11g

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