YOUR SOLIN GENERATED RECIPE
Lamb and Eggplant Moussaka with Béchamel
Roasted eggplant layered with savory ground lamb and topped with a creamy, golden Greek yogurt béchamel for a comforting and nutrient-dense meal.
INGREDIENTS
1 medium eggplant
2.5 oz ground lamb
0.25 tsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.5 cup tomato puree
0.25 tsp ground cinnamon
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup plain Greek yogurt
1 large egg
1 tbsp grated parmesan cheese
0.13 tsp ground nutmeg
PREPARATION
Preheat oven to 400°F. Slice the eggplant into 0.5-inch thick rounds and lightly sprinkle with salt.
Arrange eggplant on a parchment-lined baking sheet, brush with olive oil, and roast for 20 minutes until tender.
In a skillet over medium heat, sauté the onion and garlic until translucent, then add the ground lamb.
Cook the lamb until browned, draining any excess fat, then stir in the tomato puree, cinnamon, oregano, salt, and pepper.
In a small bowl, whisk together the Greek yogurt, egg, parmesan cheese, and nutmeg until smooth.
In a small baking dish, layer half the eggplant, top with the lamb mixture, then the remaining eggplant.
Spread the yogurt mixture over the top and bake at 350°F for 25-30 minutes until the topping is set and golden brown.