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 Ground lamb; 1.5 cup Eggplant; 0.5 cup Tomato puree; 0.33 cup Greek yogurt; 0.5 large Egg; 0.25 tbsp Olive oil; 0.25 cup Yellow onion; 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

Lean ground lamb and roasted eggplant slices layered with a velvety Greek yogurt custard and baked until the topping is golden and bubbling.

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NUTRITION

Protein

34.0g

Fat

37.5g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground lamb

1.5 cup Eggplant

0.5 cup Tomato puree

0.33 cup Greek yogurt

0.5 large Egg

0.25 tbsp Olive oil

0.25 cup Yellow onion

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 the oven to 400°F and line a baking sheet with parchment paper.
2
Arrange the eggplant slices on the sheet, brush with olive oil, and roast for 15 minutes until tender.
3
In a large skillet over medium heat, sauté the diced onion and minced garlic until soft and fragrant.
4
Add the ground lamb, cinnamon, oregano, sea salt, and black pepper, breaking the meat apart until fully browned.
5
Pour in the tomato puree and let the mixture simmer for 5 minutes to allow the flavors to meld.
6
In a small bowl, whisk together the Greek yogurt and the half egg until smooth and creamy.
7
In a small oven-safe dish, layer half the eggplant, then the lamb mixture, followed by the remaining eggplant.
8
Spread the yogurt mixture over the top and bake for 20 minutes until the custard is set and golden brown.