Name: Classic 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 yellow onion; 2 cloves garlic; 0.5 cup tomato puree; 0.5 tsp ground cinnamon; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.33 cup nonfat Greek yogurt; 1 large egg white; 1 tbsp parmesan cheese; 0.13 tsp ground nutmeg

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Classic Lamb Moussaka with Eggplant

Oven-roasted eggplant layered with savory spiced lamb and topped with a velvety Greek yogurt custard that develops a golden, bubbly crust.

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NUTRITION

Protein

32.4g

Fat

21.2g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

0.25 tsp olive oil

2.5 oz ground lamb

0.25 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

0.5 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup nonfat Greek yogurt

1 large egg white

1 tbsp parmesan cheese

0.13 tsp ground nutmeg

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PREPARATION

1
Preheat oven to 400°F. Slice eggplant into 1/2-inch rounds, brush lightly with olive oil, and roast for 15-20 minutes until tender.
2
In a skillet over medium heat, sauté diced onion and minced garlic until translucent.
3
Add the ground lamb to the skillet, browning it thoroughly and draining any excess fat.
4
Stir in tomato puree, cinnamon, oregano, salt, and pepper; simmer for 10 minutes until the sauce thickens.
5
In a small bowl, whisk together the Greek yogurt, egg white, parmesan, and nutmeg to create the topping.
6
In a small baking dish, layer half the eggplant, followed by the lamb mixture, and the remaining eggplant.
7
Spread the yogurt mixture evenly over the top and bake for 20-25 minutes until the custard is set and lightly browned.