NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

1 medium eggplant

0.25 tsp olive oil

0.25 cup onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 large egg

1 tbsp parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds, brush lightly with olive oil, and sprinkle with a pinch of salt.

• 3

  Roast the eggplant for 15-20 minutes until the slices are tender and slightly browned, then remove from the oven.

• 4

  While eggplant roasts, sauté the diced onion and minced garlic in a non-stick pan over medium heat until translucent.

• 5

  Add the ground lamb to the pan, breaking it up with a spoon and browning it thoroughly; drain any excess fat.

• 6

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then let the mixture simmer for 5 minutes.

• 7

  In a small mixing bowl, whisk together the Greek yogurt, egg, and parmesan cheese until smooth to create the topping.

• 8

  In a small oven-safe baking dish, layer half of the roasted eggplant, followed by the lamb mixture, and then the remaining eggplant.

• 9

  Spread the yogurt and egg mixture evenly over the top layer of eggplant.

• 10

  Lower the oven temperature to 375°F and bake the moussaka for 20-25 minutes until the custard topping is set and golden brown.