Creamy Baked Eggplant and Spiced Lamb Moussaka

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Eggplant and Spiced Lamb Moussaka

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggplant and Spiced Lamb Moussaka

Enjoy a comforting twist on a classic moussaka with layers of tender baked eggplant, spiced ground lamb, and a delicate creamy topping enriched with Greek yogurt and egg. This dish marries warm Mediterranean spices with a light, velvety finish, making it a satisfying and balanced meal for any time of day.

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NUTRITION

395kcal
Protein
35.7g
Fat
25.7g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Lamb

1 cup cubed Eggplant

1/4 cup Nonfat Greek Yogurt

1 large Egg

1/2 tsp Garlic Powder

1/2 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds, then cut into cubes. Lightly season with salt and pepper, and arrange in a baking dish.

  • 3

    In a skillet over medium heat, add the ground lamb. Season with garlic powder, ground cinnamon, ground nutmeg, salt, and pepper. Cook until the lamb is browned and spices are fragrant, breaking it up as it cooks.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt and the egg until smooth. This will form the creamy topping.

  • 5

    Layer the cooked lamb evenly over the eggplant in the baking dish.

  • 6

    Pour the yogurt and egg mixture over the lamb and eggplant layers, ensuring even coverage.

  • 7

    Bake in the preheated oven for 20-25 minutes until the top is set and slightly golden.

  • 8

    Remove from oven and let cool for a few minutes before serving. Enjoy your creamy, spiced moussaka!

Creamy Baked Eggplant and Spiced Lamb Moussaka

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Eggplant and Spiced Lamb Moussaka

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggplant and Spiced Lamb Moussaka

Enjoy a comforting twist on a classic moussaka with layers of tender baked eggplant, spiced ground lamb, and a delicate creamy topping enriched with Greek yogurt and egg. This dish marries warm Mediterranean spices with a light, velvety finish, making it a satisfying and balanced meal for any time of day.

NUTRITION

395kcal
Protein
35.7g
Fat
25.7g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Lamb

1 cup cubed Eggplant

1/4 cup Nonfat Greek Yogurt

1 large Egg

1/2 tsp Garlic Powder

1/2 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds, then cut into cubes. Lightly season with salt and pepper, and arrange in a baking dish.

  • 3

    In a skillet over medium heat, add the ground lamb. Season with garlic powder, ground cinnamon, ground nutmeg, salt, and pepper. Cook until the lamb is browned and spices are fragrant, breaking it up as it cooks.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt and the egg until smooth. This will form the creamy topping.

  • 5

    Layer the cooked lamb evenly over the eggplant in the baking dish.

  • 6

    Pour the yogurt and egg mixture over the lamb and eggplant layers, ensuring even coverage.

  • 7

    Bake in the preheated oven for 20-25 minutes until the top is set and slightly golden.

  • 8

    Remove from oven and let cool for a few minutes before serving. Enjoy your creamy, spiced moussaka!