NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

1.5 cups eggplant

0.25 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp dried oregano

0.13 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup nonfat Greek yogurt

1 large egg

1 tbsp 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 rounds, arrange them on the baking sheet, brush with half the olive oil, and roast for 15 minutes until tender.

• 3

  While eggplant roasts, brown the ground lamb in a skillet over medium-high heat, breaking it into small crumbles.

• 4

  Add the diced yellow onion and minced garlic to the skillet, sautéing for 3 minutes until the onion is translucent.

• 5

  Stir in the tomato puree, dried oregano, cinnamon, sea salt, and black pepper, then simmer for 5 minutes until the sauce has thickened.

• 6

  In a separate bowl, whisk together the Greek yogurt, egg, parmesan cheese, and nutmeg until the mixture is smooth and creamy.

• 7

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

• 8

  Pour the yogurt custard over the top layer, spreading it evenly to the edges of the dish.

• 9

  Reduce oven heat to 375°F and bake the moussaka for 20-25 minutes until the custard is set and the top is beautifully golden brown.