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; 0.25 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 plain 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

Oven-baked layers of tender roasted eggplant and savory spiced lamb topped with a velvety yogurt custard that browns beautifully.

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NUTRITION

Protein

32.9g

Fat

29.1g

Carbs

45.5g

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

0.25 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 plain Greek yogurt

1 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 and brush with olive oil.
3
Roast eggplant on a baking sheet for 15-20 minutes until softened.
4
In a skillet, brown the ground lamb with diced onion and minced garlic over medium heat.
5
Stir in tomato puree, cinnamon, oregano, salt, and pepper; simmer for 5 minutes.
6
In a small bowl, whisk together Greek yogurt and egg until smooth.
7
In a small baking dish, layer half the eggplant, then the lamb mixture, then the remaining eggplant.
8
Spread the yogurt mixture over the top and sprinkle with parmesan.
9
Bake for 20-25 minutes until the topping is set and golden brown.