YOUR SOLIN GENERATED RECIPE
Classic Greek Lamb Moussaka
Roasted eggplant slices layered with savory spiced lamb and a velvety Greek yogurt topping, baked until the golden crust is perfectly bubbly.
INGREDIENTS
4 oz lean ground lamb
1 cup sliced eggplant
0.5 cup tomato puree
0.25 cup diced yellow onion
1 clove minced garlic
0.5 cup non-fat Greek yogurt
1 large egg
1 tsp olive oil
0.25 tsp ground cinnamon
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp grated parmesan cheese
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Arrange eggplant slices on the sheet, brush with olive oil, and roast for 15 minutes until tender and slightly browned.
In a skillet over medium heat, cook the ground lamb, onion, and garlic until the meat is browned and the onion is translucent.
Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, simmering for 5 minutes to meld the flavors.
In a small bowl, whisk the Greek yogurt and egg together until the mixture is smooth and creamy.
In a small oven-safe casserole dish, layer half the eggplant, all of the lamb mixture, and the remaining eggplant.
Pour the yogurt mixture over the top, sprinkle with parmesan cheese, and bake for 20-25 minutes until the topping is set and golden.