Name: Lamb and Eggplant Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz ground lamb; 1 medium eggplant; 0.25 tsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.25 cup tomato puree; 0.25 tsp ground cinnamon; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.17 cup plain Greek yogurt; 0.75 large egg

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

Roasted eggplant slices layered with a savory spiced lamb ragu and topped with a creamy, golden yogurt custard.

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NUTRITION

Protein

31.4g

Fat

32.3g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz ground lamb

1 medium eggplant

0.25 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.17 cup plain Greek yogurt

0.75 large egg

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice eggplant into 1/2-inch rounds, lightly brush with olive oil, and roast for 15 minutes until tender.
3
In a skillet over medium heat, brown the ground lamb with diced onion and minced garlic until the meat is no longer pink.
4
Stir in tomato puree, cinnamon, oregano, sea salt, and black pepper, allowing the mixture to simmer for 5 minutes.
5
In a small bowl, whisk together the Greek yogurt and egg until the custard is completely smooth.
6
In a small oven-safe baking dish, layer half the eggplant, followed by the lamb mixture, the remaining eggplant, and finally the yogurt custard.
7
Bake for 15 to 20 minutes until the custard topping is set and develops a beautiful golden hue.