Name: Lamb and Eggplant Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz ground lamb; 1 medium eggplant; 0.25 cup tomato sauce; 0.25 cup nonfat Greek yogurt; 1 large egg; 0 tsp olive oil; 0.25 tsp ground cinnamon; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

Tender eggplant slices layered with savory ground lamb in a rich tomato sauce, topped with a creamy, golden yogurt custard.

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NUTRITION

Protein

32.7g

Fat

26.1g

Carbs

38.0g

SERVINGS

1 serving

INGREDIENTS

3 oz ground lamb

1 medium eggplant

0.25 cup tomato sauce

0.25 cup nonfat Greek yogurt

1 large egg

0 tsp olive oil

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F and slice eggplant into half-inch rounds.
2
Brush eggplant rounds with olive oil and roast on a baking sheet for 15 minutes until softened.
3
In a skillet over medium heat, brown the ground lamb with minced garlic, cinnamon, oregano, salt, and pepper.
4
Stir the tomato sauce into the lamb mixture and simmer for 5 minutes.
5
In a small bowl, whisk together the Greek yogurt and egg until the mixture is smooth.
6
Layer the roasted eggplant and savory lamb mixture in a small oven-safe baking dish.
7
Spread the yogurt custard evenly over the top layer.
8
Bake for 20 minutes until the topping is set and beautifully golden brown.