NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

0.5 medium eggplant

0.5 cup tomato puree

0.5 cup non-fat Greek yogurt

1 large egg

0.25 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp grated parmesan cheese

0.13 tsp ground nutmeg

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds, lightly brush with olive oil, and roast for 15 minutes until tender and slightly browned.

• 3

  While eggplant roasts, heat a skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 4

  Add the ground lamb to the skillet, breaking it apart with a spoon, and cook until browned through.

• 5

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer for 10 minutes until the sauce has thickened.

• 6

  In a small bowl, whisk together the Greek yogurt, egg, grated parmesan, and nutmeg until the mixture is smooth and velvety.

• 7

  Reduce oven heat to 375°F and grease a small oven-safe baking dish.

• 8

  Layer half of the roasted eggplant in the bottom of the dish, followed by the lamb sauce, and then the remaining eggplant.

• 9

  Pour the yogurt béchamel over the top layer of eggplant, spreading it evenly to the edges.

• 10

  Bake for 20 to 25 minutes until the topping is set and develops a beautiful golden-brown color.

• 11

  Let the moussaka rest for 10 minutes before slicing to allow the layers to set perfectly.