Name: Lamb and Eggplant Moussaka Bake
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 tsp 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 Non-fat Greek yogurt; 1 large Egg; 1 tbsp Grated parmesan cheese

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 savory ground lamb in a rich tomato sauce, topped with a velvety yogurt-egg crust that browns beautifully.

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NUTRITION

Protein

40.0g

Fat

20.5g

Carbs

44.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant

2.5 oz Ground lamb

0 tsp 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 Non-fat Greek yogurt

1 large Egg

1 tbsp Grated parmesan cheese

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PREPARATION

1
Preheat oven to 400°F. Slice eggplant into 1/2-inch rounds and roast on a parchment-lined sheet for 15 minutes until tender.
2
In a skillet over medium heat, add olive oil and sauté diced onion and minced garlic until fragrant and translucent.
3
Add the ground lamb to the skillet, breaking it apart with a spatula, and cook until browned.
4
Stir in the tomato puree, cinnamon, oregano, salt, and pepper; simmer for 5 minutes to allow flavors to meld.
5
In a small bowl, whisk together the Greek yogurt, egg, and parmesan cheese until smooth.
6
In a small baking dish, layer half the roasted eggplant, followed by the lamb mixture, and then the remaining eggplant.
7
Spread the yogurt mixture evenly over the top and bake for 20-25 minutes until the topping is set and golden brown.