NUTRITION

SERVINGS

INGREDIENTS

2 cup eggplant

2 oz ground lamb

0.5 cup tomato puree

0.25 cup yellow onion

1 tsp garlic

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

0.5 cup plain greek yogurt

1 large egg

1 tbsp parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into half-inch rounds, arrange them on the sheet, and roast for 15 minutes until softened.

• 3

  While eggplant roasts, heat olive oil in a skillet over medium heat and sauté the onion and garlic until translucent.

• 4

  Add the ground lamb to the skillet, breaking it apart with a spoon, and cook until fully browned.

• 5

  Stir in the tomato puree, cinnamon, oregano, salt, and pepper, then let the mixture simmer for 5 minutes.

• 6

  In a small bowl, whisk together the Greek yogurt and the egg until smooth to create the topping.

• 7

  In a small oven-safe baking dish, layer half of the roasted eggplant, followed by the lamb mixture, and the remaining eggplant.

• 8

  Spread the yogurt and egg mixture evenly over the top and sprinkle with parmesan cheese.

• 9

  Lower the oven temperature to 375°F and bake the moussaka for 20 minutes until the topping is golden and set.