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

Creamy Spiced Lamb and Eggplant Moussaka

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

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lamb and Eggplant Moussaka

Roasted eggplant slices layered with aromatic spiced ground lamb and topped with a velvety, protein-rich yogurt sauce that bakes into a golden crust.

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NUTRITION

Protein

36.2g

Fat

31.3g

Carbs

38.1g

SERVINGS

1 serving

INGREDIENTS

0.5 medium eggplant

2.5 oz ground lamb

0.25 cup onion

1 clove garlic

0.5 cup tomato puree

0.5 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

0.5 cup Greek yogurt

1 large egg

1 tbsp parmesan cheese

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PREPARATION

1
Preheat oven to 400°F and slice eggplant into 1/2-inch rounds.
2
Arrange eggplant on a baking sheet, spray lightly with oil, and roast for 15-20 minutes until tender.
3
In a skillet over medium heat, sauté diced onion and minced garlic in olive oil until translucent.
4
Add ground lamb to the skillet, browning it while breaking it into crumbles.
5
Stir in tomato puree, cinnamon, oregano, salt, and pepper; simmer for 5 minutes until thickened.
6
In a small bowl, whisk together Greek yogurt, egg, and parmesan cheese until smooth.
7
In a small oven-safe dish, layer half the eggplant, followed by the lamb mixture, and the remaining eggplant.
8
Spread the yogurt mixture evenly over the top and bake at 375°F for 20 minutes until the topping is set and golden.