Name: Baked Lamb Moussaka with Eggplant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz ground lamb; 1 medium eggplant; 0.5 cup tomato puree; 0.25 cup Greek yogurt; 1 large egg; 0 tsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp ground cinnamon; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Baked Lamb Moussaka with Eggplant

Layers of roasted eggplant and savory ground lamb simmered in a spiced tomato sauce, topped with a velvety Greek yogurt custard and baked until golden.

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NUTRITION

Protein

35.4g

Fat

30.9g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

3 oz ground lamb

1 medium eggplant

0.5 cup tomato puree

0.25 cup Greek yogurt

1 large egg

0 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the eggplant into 1/2-inch rounds and lightly brush with the olive oil.
3
Roast eggplant for 15 minutes until tender and set aside.
4
In a skillet over medium heat, brown the ground lamb with the diced onion and minced garlic.
5
Stir in tomato puree, cinnamon, oregano, sea salt, and black pepper, simmering for 10 minutes until the sauce has thickened.
6
In a small bowl, whisk together the Greek yogurt and egg until completely smooth.
7
Layer half the eggplant in a small baking dish, top with the lamb mixture, then the remaining eggplant slices.
8
Pour the yogurt mixture over the top layer and sprinkle with parmesan cheese.
9
Bake for 20 to 25 minutes until the topping is firm and beautifully browned.