NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.25 tsp olive oil

2.5 oz ground lamb

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup plain greek yogurt

1 large egg

0.5 tbsp parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds, brush both sides lightly with olive oil, and roast for 15-20 minutes until tender and slightly browned.

• 3

  While the eggplant roasts, place a skillet over medium heat and brown the ground lamb with the finely diced yellow onion and minced garlic until the meat is fully cooked.

• 4

  Stir the tomato puree, ground cinnamon, dried oregano, sea salt, and black pepper into the lamb mixture, then reduce heat and simmer for 10 minutes to let flavors meld.

• 5

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

• 6

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

• 7

  Pour the yogurt and egg custard over the top, spreading it evenly to the edges.

• 8

  Lower the oven temperature to 375°F (190°C) and bake the moussaka for 20-25 minutes until the topping is set and develops a beautiful golden-brown color.