Name: 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; 0.25 tbsp extra virgin olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.25 cup tomato puree; 0.25 tsp ground cinnamon; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.33 cup plain 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 ground lamb and warm spices, finished with a creamy, golden yogurt-egg custard topping.

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NUTRITION

Protein

31.5g

Fat

31.0g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

2 oz ground lamb

1 medium eggplant

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup plain Greek yogurt

1 large egg

1 tbsp parmesan cheese

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PREPARATION

1
Preheat your oven to 400°F and slice the eggplant into 1/2-inch thick rounds.
2
Arrange the eggplant rounds on a parchment-lined baking sheet, brush lightly with olive oil, and roast for 15 minutes until tender.
3
While the eggplant roasts, brown the ground lamb in a skillet over medium heat with the diced onion and minced garlic.
4
Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then let the mixture simmer for 5 minutes.
5
In a small mixing bowl, whisk together the Greek yogurt and the egg until the consistency is smooth and well combined.
6
In a small oven-safe baking dish, layer half of the roasted eggplant, followed by the lamb mixture, and then the remaining eggplant slices.
7
Pour the yogurt and egg mixture over the top, sprinkle with the grated parmesan cheese, and bake for 20-25 minutes until the top is set and golden brown.