Name: Creamy Lamb and Eggplant Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup eggplant; 2.5 oz ground lamb; 0.25 cup tomato puree; 0.5 cup Greek yogurt; 1 large egg; 0 tsp olive oil; 0.5 oz feta cheese; 1 clove garlic; 0.25 tsp ground cinnamon; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Lamb and Eggplant Moussaka Bake

Layers of tender roasted eggplant and savory ground lamb simmered in a warm-spiced tomato sauce, topped with a velvety yogurt-egg crust that bakes to a golden finish.

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NUTRITION

Protein

34.4g

Fat

35.8g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cup eggplant

2.5 oz ground lamb

0.25 cup tomato puree

0.5 cup Greek yogurt

1 large egg

0 tsp olive oil

0.5 oz feta cheese

1 clove garlic

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a small baking dish with parchment paper.
2
Slice the eggplant into rounds, brush with olive oil, and roast on a separate tray for 15 minutes until softened.
3
While eggplant roasts, brown the ground lamb in a skillet over medium heat with minced garlic, cinnamon, oregano, salt, and pepper.
4
Stir the tomato puree into the lamb mixture and simmer for 5 minutes until the sauce thickens slightly.
5
In a small bowl, whisk together the Greek yogurt and the egg until completely smooth and combined.
6
Layer the roasted eggplant and the spiced lamb mixture into the prepared baking dish.
7
Pour the yogurt-egg mixture over the top, spreading it evenly, and sprinkle with crumbled feta cheese.
8
Bake for 20-25 minutes until the creamy topping is set and lightly browned on top.