Name: Baked Lamb Moussaka with Eggplant
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 3 oz raw ground lamb; 1 medium raw eggplant; 0.25 tsp olive oil; 0.25 cup raw onion; 1 clove garlic; 0.25 cup tomato puree; 0.25 tsp dried oregano; 0.13 tsp ground cinnamon; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup nonfat Greek yogurt; 1 large egg; 1 tbsp parmesan cheese

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F (200°C). Slice the raw eggplant into 1/2-inch thick rounds.
Arrange the eggplant slices on a baking sheet lined with parchment paper. Brush with 1/8 tsp of olive oil and roast for 15 minutes until softened.
While the eggplant roasts, heat the remaining 1/8 tsp olive oil in a skillet over medium heat. Add the raw onion and cook for 3 minutes until translucent.
Add the raw ground lamb and minced garlic to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain any excess fat from the pan.
Stir in the tomato puree, dried oregano, ground cinnamon, sea salt, and black pepper. Simmer the meat sauce for 5 minutes over low heat.
In a small mixing bowl, whisk together the nonfat Greek yogurt, egg, and parmesan cheese until smooth.
In a small oven-safe baking dish, layer half of the roasted eggplant slices. Spread the lamb mixture evenly over the eggplant, then top with the remaining eggplant slices.
Pour the yogurt and egg mixture over the top layer, spreading it to the edges. Bake for 15-20 minutes until the topping is set and lightly browned.

Nutrition

Ingredients

Instructions

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