Name: Lamb and Eggplant Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium eggplant; 0.13 tbsp olive oil; 2 oz ground lamb; 0.25 cup yellow onion; 1 clove garlic; 0.25 cup tomato puree; 0.25 tsp dried oregano; 0.13 tsp ground cinnamon; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup Greek yogurt; 1 large egg; 1 tbsp parmesan cheese

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

YOUR SOLIN GENERATED RECIPE

Lamb and Eggplant Moussaka Bake

Roasted eggplant slices layered with savory spiced ground lamb and topped with a creamy, golden Greek yogurt custard for a comforting Mediterranean bake.

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NUTRITION

Protein

34.1g

Fat

31.9g

Carbs

43.9g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

0.13 tbsp olive oil

2 oz ground lamb

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp dried oregano

0.13 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup Greek yogurt

1 large egg

1 tbsp parmesan cheese

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Slice the eggplant into 1/2-inch thick rounds, brush with olive oil, and roast for 15 minutes until softened.
3
In a skillet over medium heat, brown the ground lamb with diced onion and minced garlic until fully cooked.
4
Stir in the tomato puree, dried oregano, cinnamon, salt, and pepper, then simmer for 5 minutes to meld flavors.
5
In a small bowl, whisk together the Greek yogurt and egg until smooth to create the custard topping.
6
In a small oven-safe dish, layer half the eggplant slices, followed by the lamb mixture, and the remaining eggplant.
7
Pour the yogurt mixture over the top, spreading evenly, and sprinkle with parmesan cheese.
8
Bake for 20-25 minutes until the custard topping is set and develops a beautiful golden hue.