NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Ground lamb (90% lean)

1 medium Eggplant

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Plain non-fat Greek yogurt

1 large Egg

0.25 tsp Ground cinnamon

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

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 roast for 20 minutes until tender and slightly browned.

• 3

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

• 4

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper; simmer for 10 minutes until the sauce has thickened slightly.

• 5

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

• 6

  In a small oven-safe baking dish, layer half of the roasted eggplant slices, spread the lamb mixture over them, and top with the remaining eggplant.

• 7

  Pour the yogurt and egg mixture over the top layer of eggplant, spreading it evenly to the edges.

• 8

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