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; 0.25 tsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 4.5 oz ground lamb; 0.25 cup tomato puree; 0.5 tsp dried oregano; 0.25 tsp ground cinnamon; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 cup Greek yogurt; 1 large egg

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 roasted eggplant layered in a rich tomato sauce, topped with a velvety yogurt-egg custard that bakes to a golden finish.

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NUTRITION

Protein

33.8g

Fat

38.6g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cup eggplant

0.25 tsp olive oil

0.25 cup yellow onion

1 clove garlic

4.5 oz ground lamb

0.25 cup tomato puree

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.13 cup Greek yogurt

1 large egg

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Slice eggplant into 1/2-inch rounds, brush with 0.5 tsp olive oil, and roast for 15 minutes until tender.
3
In a skillet, heat remaining 0.5 tsp olive oil over medium heat and sauté diced onion and minced garlic until fragrant.
4
Add ground lamb to the skillet, browning it thoroughly while breaking it into small crumbles.
5
Stir in tomato puree, oregano, cinnamon, salt, and pepper, simmering for 5 minutes to meld flavors.
6
In a small bowl, whisk together the Greek yogurt and egg until smooth.
7
Layer the roasted eggplant in a small baking dish, top with the lamb mixture, and spread the yogurt mixture evenly over the top.
8
Bake for 15-20 minutes until the topping is set and lightly golden.