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; 0.25 tsp olive oil; 2.5 oz ground lamb; 0.25 cup onion; 1 clove garlic; 0.25 cup tomato puree; 0.5 tsp ground cinnamon; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup Greek yogurt; 1 large egg white; 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

Baked Lamb Moussaka with Eggplant

Tender eggplant layers baked with a savory spiced lamb ragu and topped with a velvety Greek yogurt custard.

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NUTRITION

Protein

34.8g

Fat

28.1g

Carbs

44.5g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

0.25 tsp olive oil

2.5 oz ground lamb

0.25 cup onion

1 clove garlic

0.25 cup tomato puree

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup Greek yogurt

1 large egg white

1 tbsp parmesan cheese

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the eggplant into 0.5-inch thick rounds, brush both sides with olive oil, and roast for 15 minutes until softened.
3
While the eggplant roasts, brown the ground lamb in a skillet over medium heat with the diced onion and minced garlic.
4
Stir in the tomato puree, ground cinnamon, sea salt, and black pepper, then simmer for 5 minutes until the sauce has thickened.
5
In a small bowl, whisk together the Greek yogurt, egg white, and parmesan cheese until the mixture is smooth.
6
In a small oven-safe baking dish, layer half of the roasted eggplant rounds, top with the lamb mixture, and then the remaining eggplant.
7
Spread the yogurt custard evenly over the top layer and bake for 20 minutes until the topping is golden and bubbly.