NUTRITION

SERVINGS

INGREDIENTS

5 oz lean ground lamb

1 cup eggplant

0.25 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

0.5 cup plain Greek yogurt

1 large egg white

0.13 tsp ground nutmeg

0 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the eggplant into half-inch rounds and lightly brush with half of the olive oil.

• 3

  Place eggplant on a parchment-lined baking sheet and roast for 15 minutes until tender and slightly browned.

• 4

  While eggplant roasts, heat the remaining olive oil in a skillet over medium heat.

• 5

  Sauté the diced yellow onion and minced garlic until translucent and fragrant.

• 6

  Add the ground lamb to the skillet, breaking it up with a spoon, and cook until fully browned.

• 7

  Stir in the cinnamon, oregano, sea salt, black pepper, and tomato puree; simmer on low for 5-7 minutes.

• 8

  In a small bowl, whisk together the Greek yogurt, egg white, and ground nutmeg until the mixture is smooth and creamy.

• 9

  In a small oven-safe baking dish, layer the roasted eggplant slices followed by the spiced lamb mixture.

• 10

  Pour the yogurt béchamel over the lamb, spreading it evenly to the edges.

• 11

  Lower oven temperature to 375°F (190°C) and bake the moussaka for 20 minutes until the topping is set and golden brown.