Name: Creamy Lamb and Eggplant Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz ground lamb; 1 medium eggplant; 0.5 cup nonfat Greek yogurt; 1 large egg; 0.25 cup tomato puree; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp ground cinnamon; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp olive oil

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

Tender eggplant layers baked with savory spiced lamb and topped with a velvety, golden Greek yogurt custard that provides a satisfyingly rich finish.

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NUTRITION

Protein

34.0g

Fat

22.3g

Carbs

43.9g

SERVINGS

1 serving

INGREDIENTS

2 oz ground lamb

1 medium eggplant

0.5 cup nonfat Greek yogurt

1 large egg

0.25 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the eggplant into rounds, brush with olive oil, and roast for 15 minutes until tender.
3
While eggplant roasts, sauté the ground lamb, onion, and garlic in a skillet until the meat is browned.
4
Stir in the tomato puree, oregano, cinnamon, sea salt, and black pepper, then simmer for 5 minutes.
5
In a small bowl, whisk the Greek yogurt and egg together until the mixture is completely smooth.
6
In a small baking dish, layer the lamb mixture and eggplant, then spread the yogurt topping evenly over the top.
7
Bake for 20 minutes until the custard is set and the top is beautifully golden.