Name: Baked Lamb Moussaka with Eggplant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium eggplant; 2 oz ground lamb; 0.5 cup tomato puree; 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; 0.75 cup nonfat Greek yogurt; 1 large egg; 1 tbsp grated parmesan cheese; 0.25 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

Baked Lamb Moussaka with Eggplant

Sautéed ground lamb simmered in a spiced tomato sauce and layered with tender roasted eggplant, then topped with a velvety Greek yogurt and egg crust.

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NUTRITION

Protein

56.0g

Fat

23.4g

Carbs

50.0g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

2 oz ground lamb

0.5 cup tomato puree

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

0.75 cup nonfat Greek yogurt

1 large egg

1 tbsp grated parmesan cheese

0.25 tsp olive oil

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PREPARATION

1
Preheat oven to 400°F and slice the eggplant into 0.5-inch thick rounds.
2
Place eggplant on a baking sheet, brush with olive oil, and roast for 15 minutes until tender.
3
In a skillet over medium heat, brown the ground lamb with diced onion and minced garlic until the meat is cooked through.
4
Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer for 5 minutes.
5
In a small bowl, whisk together the Greek yogurt, egg, and parmesan cheese until the mixture is smooth.
6
In a small baking dish, layer half of the eggplant, followed by the meat sauce, and then the remaining eggplant.
7
Spread the yogurt mixture evenly over the top and bake at 375°F for 20 minutes until the topping is golden and set.