Name: Creamy Lamb and Eggplant Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz ground lamb; 1.5 cups sliced eggplant; 0.5 cup tomato puree; 0.25 cup diced yellow onion; 0.25 tsp olive oil; 0.5 cup nonfat Greek yogurt; 1 large egg; 1 clove minced 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

Ground lamb and tender eggplant slices simmered in a spiced tomato sauce and topped with a velvety yogurt custard that browns beautifully in the oven.

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NUTRITION

Protein

44.7g

Fat

23.5g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

2.5 oz ground lamb

1.5 cups sliced eggplant

0.5 cup tomato puree

0.25 cup diced yellow onion

0.25 tsp olive oil

0.5 cup nonfat Greek yogurt

1 large egg

1 clove minced 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 oven to 400°F.
2
Arrange eggplant slices on a parchment-lined tray and roast for 15 minutes until tender.
3
In a large skillet, heat olive oil and sauté onion and garlic until fragrant.
4
Add ground lamb to the skillet and cook until browned, then stir in tomato puree, cinnamon, oregano, salt, and pepper.
5
Whisk together the Greek yogurt and egg in a small bowl until completely smooth.
6
In a small baking dish, layer half the eggplant, all of the lamb mixture, and the remaining eggplant.
7
Pour the yogurt mixture over the top and bake for 20-25 minutes until the custard is set and golden.