Name: Baked Lamb Moussaka with Eggplant
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 Onion; 1 clove Garlic; 0.25 cup Tomato puree; 0.25 tsp Ground cinnamon; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Plain Greek yogurt; 1 large Egg white; 1 tbsp Parmesan cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Lamb Moussaka with Eggplant

Tender roasted eggplant layered with a savory, cinnamon-spiced lamb ragu and topped with a creamy, golden Greek yogurt crust for a comforting Mediterranean finish.

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NUTRITION

Protein

34.9g

Fat

28.1g

Carbs

43.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant

2.5 oz Ground lamb

0 tsp Olive oil

0.25 cup Onion

1 clove Garlic

0.25 cup Tomato puree

0.25 tsp Ground cinnamon

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Plain Greek yogurt

1 large Egg white

1 tbsp Parmesan cheese

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Arrange eggplant slices on the sheet, brush lightly with olive oil, and roast for 15 minutes until softened.
3
In a skillet over medium heat, brown the ground lamb with diced onion and minced garlic until the meat is cooked through.
4
Stir in tomato puree, cinnamon, oregano, sea salt, and black pepper; simmer for 5 minutes until the sauce thickens.
5
In a small bowl, whisk together the Greek yogurt and egg white until smooth.
6
In a small oven-safe dish, layer half the eggplant, followed by the lamb mixture, and then the remaining eggplant.
7
Spread the yogurt mixture over the top and sprinkle with grated parmesan cheese.
8
Bake for 20-25 minutes until the topping is set and lightly browned.