NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

3 oz ground lamb

0.25 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.13 cup plain Greek yogurt

1 large egg

0.5 tbsp parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the eggplant into 1/2-inch thick rounds and lightly brush both sides with olive oil.

• 2

  Place eggplant rounds on a parchment-lined baking sheet and roast for 15-20 minutes until tender and lightly browned.

• 3

  While the eggplant roasts, place a skillet over medium heat and brown the ground lamb with finely diced onion and minced garlic until the meat is no longer pink.

• 4

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

• 5

  In a small mixing bowl, whisk together the Greek yogurt, egg, and parmesan cheese until the mixture is smooth and well combined.

• 6

  In a small oven-safe baking dish, layer half of the roasted eggplant slices, followed by the lamb mixture, and then the remaining eggplant slices.

• 7

  Pour the yogurt and egg mixture over the top, spreading it evenly to the edges.

• 8

  Lower the oven temperature to 375°F and bake the moussaka for 20-25 minutes until the custard topping is set and develops a golden-brown color.