NUTRITION

SERVINGS

INGREDIENTS

6 oz ground lamb

1 medium eggplant

1 tsp olive oil

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp ground cinnamon

0.5 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 both sides with olive oil, and sprinkle with a pinch of sea salt.

• 3

  Roast the eggplant for 15 to 20 minutes until tender and slightly browned, then remove from the oven and lower the temperature to 375°F.

• 4

  In a large skillet over medium heat, brown the ground lamb with the diced onion and minced garlic until the meat is fully cooked.

• 5

  Stir in the tomato puree, ground cinnamon, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 10 minutes until thickened.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, egg, and parmesan cheese until the custard is smooth and well combined.

• 7

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

• 8

  Pour the yogurt custard evenly over the top layer of eggplant, spreading it to the edges of the dish.

• 9

  Bake the moussaka for 20 to 25 minutes until the topping is set and develops a beautiful golden-brown color.