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; 0.25 tbsp olive oil; 2.5 oz ground lamb; 0.25 cup yellow onion; 2 cloves garlic; 0.5 cup tomato puree; 0.5 tsp dried oregano; 0.25 tsp ground cinnamon; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup nonfat Greek yogurt; 0.5 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

Layers of tender roasted eggplant and spiced ground lamb simmered in a savory tomato sauce, topped with a creamy, golden-brown yogurt crust.

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NUTRITION

Protein

46.7g

Fat

25.9g

Carbs

47.8g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

0.25 tbsp olive oil

2.5 oz ground lamb

0.25 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup nonfat Greek yogurt

0.5 large egg

1 tbsp parmesan cheese

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PREPARATION

1
Preheat oven to 400°F.
2
Slice eggplant into 1/2-inch rounds, brush with olive oil, and roast on a parchment-lined sheet for 15 minutes until tender.
3
In a large skillet, sauté diced onion and minced garlic until translucent, then add ground lamb and cook until browned.
4
Stir in tomato puree, oregano, cinnamon, sea salt, and black pepper; simmer on low heat for 10 minutes to thicken.
5
In a small bowl, whisk together the Greek yogurt, egg, and parmesan cheese until the mixture is completely smooth.
6
Layer the roasted eggplant and lamb sauce in a small baking dish, spread the yogurt mixture over the top, and bake at 375°F for 20 minutes until the top is set and bubbly.