Name: Baked Lamb Moussaka with Eggplant
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 tbsp 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 parmesan cheese

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

YOUR SOLIN GENERATED RECIPE

Baked Lamb Moussaka with Eggplant

Layers of roasted eggplant and savory ground lamb simmered in a spiced tomato sauce, topped with a creamy, golden Greek yogurt custard for a comforting Mediterranean finish.

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NUTRITION

Protein

32.8g

Fat

28.1g

Carbs

43.6g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

2.5 oz ground lamb

0 tbsp 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 parmesan cheese

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PREPARATION

1
Preheat oven to 400°F. Slice eggplant into 1/2-inch rounds, brush with olive oil, and roast for 15 minutes until tender.
2
In a skillet, sauté diced onion and garlic in olive oil, then add ground lamb and cook until browned.
3
Stir in tomato puree, cinnamon, oregano, salt, and pepper, then simmer for 10 minutes until the sauce is thick.
4
Whisk Greek yogurt and the egg in a small bowl until the mixture is smooth and creamy.
5
Layer half the roasted eggplant in a baking dish, spread the lamb mixture over it, and top with the remaining eggplant.
6
Spread the yogurt mixture over the eggplant and sprinkle with parmesan cheese.
7
Bake at 375°F for 20 minutes until the topping is set and beautifully golden.