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; 0.5 cup tomato puree; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp ground cinnamon; 0.25 tbsp extra virgin olive oil; 0.5 cup nonfat Greek yogurt; 1 large egg white; 1 tbsp grated parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Oven-roasted eggplant layered with a savory spiced lamb ragu and topped with a creamy, golden Greek yogurt bechamel for a rich Mediterranean finish.

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NUTRITION

Protein

46.8g

Fat

23.6g

Carbs

47.5g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

2.5 oz ground lamb

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tbsp extra virgin olive oil

0.5 cup nonfat Greek yogurt

1 large egg white

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F.
2
Slice eggplant into rounds, brush with olive oil, sprinkle with salt and pepper, and roast for 15 minutes until tender.
3
In a skillet, brown the ground lamb with onion and garlic until cooked through.
4
Stir in tomato puree, oregano, and cinnamon, simmering for 5 minutes to meld flavors.
5
In a small bowl, whisk together Greek yogurt, egg white, and half the parmesan.
6
Layer half the eggplant in a small baking dish, top with the lamb mixture, then the remaining eggplant.
7
Spread the yogurt mixture over the top and sprinkle with remaining parmesan.
8
Bake for 20 minutes until the topping is set and lightly golden.