Name: Lamb and Eggplant Moussaka with Béchamel
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz ground lamb; 1 medium eggplant; 0.5 cup tomato puree; 0.25 cup yellow onion; 1 clove garlic; 0.25 cup non-fat Greek yogurt; 1 large egg; 1 tbsp parmesan cheese; 0.5 tsp ground cinnamon; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp olive oil

Lamb and Eggplant Moussaka with Béchamel

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 with Béchamel

Roasted eggplant rounds layered with savory spiced lamb and topped with a velvety Greek yogurt béchamel that browns beautifully in the oven.

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NUTRITION

Protein

38.1g

Fat

25.5g

Carbs

48.0g

SERVINGS

1 serving

INGREDIENTS

2.5 oz ground lamb

1 medium eggplant

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.25 cup non-fat Greek yogurt

1 large egg

1 tbsp parmesan cheese

0.5 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

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PREPARATION

1
Preheat oven to 400°F. Slice eggplant into 1/2-inch rounds and brush with olive oil.
2
Roast eggplant on a parchment-lined sheet for 20 minutes until tender.
3
In a skillet, sauté diced onion and minced garlic until translucent.
4
Add ground lamb, cinnamon, oregano, salt, and pepper, cooking until browned.
5
Stir in tomato puree and simmer for 5 minutes to thicken the ragu.
6
In a small bowl, whisk together Greek yogurt, egg, and parmesan until smooth.
7
In a small baking dish, layer half the eggplant, then the lamb mixture, then the remaining eggplant.
8
Pour the yogurt mixture over the top and bake at 375°F for 20-25 minutes until golden.