Name: Lamb and Eggplant Moussaka with Béchamel
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium eggplant; 0.5 tbsp olive oil; 4 oz ground lamb; 0.25 cup onion; 1 clove garlic; 0.25 cup tomato puree; 0.25 tsp ground cinnamon; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup non-fat Greek yogurt; 1 large egg; 1 tbsp parmesan cheese; 0.13 tsp nutmeg

Lamb and Eggplant Moussaka with Béchamel

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 with Béchamel

Oven-baked layers of tender eggplant and savory spiced lamb topped with a velvety Greek yogurt béchamel that develops a beautiful golden crust.

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NUTRITION

Protein

66.1g

Fat

35.2g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

0.5 tbsp olive oil

4 oz ground lamb

0.25 cup onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 large egg

1 tbsp parmesan cheese

0.13 tsp nutmeg

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PREPARATION

1
Preheat oven to 400°F and slice the eggplant into half-inch thick rounds.
2
Brush the eggplant rounds with olive oil, season with a pinch of sea salt, and roast on a parchment-lined sheet for 15 minutes until softened.
3
In a skillet over medium heat, brown the ground lamb with diced onion and minced garlic until the meat is cooked through.
4
Stir in the tomato puree, cinnamon, and oregano, then simmer for 5 minutes until the sauce has thickened.
5
In a small bowl, whisk together the Greek yogurt, egg, parmesan, and nutmeg until the mixture is smooth and creamy.
6
Layer the roasted eggplant and the lamb mixture in a small baking dish, then spread the yogurt topping evenly over the top.
7
Bake for 20 minutes until the topping is set and has developed a light golden brown color.