NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

1 medium eggplant

0.25 tbsp extra virgin olive oil

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

0.13 cup plain 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 roast for 15 minutes until tender and slightly browned.

• 3

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

• 4

  Drain any excess fat from the skillet, then stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper.

• 5

  Lower the heat and let the meat sauce simmer for 5-8 minutes to allow the flavors to deepen.

• 6

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

• 7

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

• 8

  Pour the yogurt and egg mixture evenly over the top layer of eggplant.

• 9

  Bake for 20-25 minutes until the custard topping is set and has turned a beautiful golden brown color.

• 10

  Allow the moussaka to rest for 5 minutes before serving to let the layers firm up.