Name: Creamy Lamb and Eggplant Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz lean ground lamb; 1.5 cup cubed eggplant; 0.5 cup tomato puree; 0.5 cup nonfat Greek yogurt; 1 large egg; 0 tsp extra virgin olive oil; 0.25 cup diced yellow onion; 1 clove minced garlic; 0.5 tsp dried oregano; 0.25 tsp ground cinnamon; 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

Sautéed ground lamb and tender eggplant simmered in a spiced tomato sauce, finished with a velvety Greek yogurt topping that bakes into a golden crust.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.0g

Fat

27.5g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz lean ground lamb

1.5 cup cubed eggplant

0.5 cup tomato puree

0.5 cup nonfat Greek yogurt

1 large egg

0 tsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Heat the extra virgin olive oil in a large oven-safe skillet over medium heat.
3
Add the diced yellow onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
4
Add the lean ground lamb to the skillet, breaking it up with a wooden spoon and cooking until browned.
5
Stir in the cubed eggplant, dried oregano, ground cinnamon, sea salt, and black pepper.
6
Pour in the tomato puree and stir to combine; cover and simmer for 8-10 minutes until the eggplant is tender.
7
In a small bowl, whisk together the nonfat Greek yogurt and the large egg until smooth and creamy.
8
Spread the yogurt mixture evenly over the lamb and eggplant base in the skillet.
9
Place the skillet in the oven and bake for 15-20 minutes until the topping is set and beautifully golden.