Name: Lamb and Eggplant Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium eggplant; 2.5 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; 0.25 tsp olive oil; 0.25 cup 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 layered with savory spiced lamb and topped with a creamy, golden yogurt custard that provides a velvety finish to every bite.

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NUTRITION

Protein

32.1g

Fat

30.5g

Carbs

45.9g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

2.5 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

0.25 tsp olive oil

0.25 cup 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 half-inch thick rounds.
2
Brush the eggplant slices with olive oil and roast on a baking sheet for 15 minutes until tender.
3
In a skillet over medium heat, brown the ground lamb with the diced onion and minced garlic until cooked through.
4
Stir in the tomato puree, cinnamon, oregano, salt, and pepper, then simmer for 5 minutes.
5
In a small bowl, whisk the Greek yogurt and egg together until the mixture is completely smooth.
6
Layer the roasted eggplant and the lamb sauce in a small oven-safe baking dish.
7
Spread the yogurt mixture over the top and sprinkle with the parmesan cheese.
8
Bake for 20 minutes until the custard topping is set and develops a beautiful golden hue.