Name: Baked Lamb Moussaka with Eggplant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz lean ground lamb; 1 medium eggplant; 0.25 tbsp extra virgin olive oil; 0.25 cup tomato puree; 0.5 cup non-fat Greek yogurt; 1 large egg; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 0.25 tsp dried oregano; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Baked Lamb Moussaka with Eggplant

Roasted eggplant slices layered with a savory, cinnamon-spiced lamb ragu and topped with a velvety yogurt-egg custard that bakes to a golden finish.

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NUTRITION

Protein

49.7g

Fat

24.4g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

3 oz lean ground lamb

1 medium eggplant

0.25 tbsp extra virgin olive oil

0.25 cup tomato puree

0.5 cup non-fat Greek yogurt

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F. Slice eggplant into 1/2-inch rounds and brush with 0.25 tbsp olive oil and half the sea salt.
2
Roast eggplant on a parchment-lined sheet for 20 minutes until tender and slightly browned.
3
In a skillet over medium heat, brown the ground lamb with the remaining olive oil, minced garlic, cinnamon, oregano, remaining salt, and black pepper.
4
Stir in the tomato puree and simmer for 5 minutes until the sauce thickens.
5
In a small bowl, whisk together the Greek yogurt and egg until smooth.
6
In a small baking dish, layer half the eggplant, then the lamb mixture, then the remaining eggplant.
7
Pour the yogurt mixture over the top and bake at 375°F for 20-25 minutes until the topping is set and golden.