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; 1.5 cups raw eggplant; 0.25 cup tomato puree; 0.25 cup raw onion; 1 clove garlic; 0.5 cup nonfat Greek yogurt; 1 large egg; 0.5 tsp olive oil; 0.25 tsp ground cinnamon; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

464 calories

Protein: 44g; 35% of calories
Carbs: 20g; 16% of calories
Fat: 27g; 49% of calories

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, brush both sides with olive oil, and place on a parchment-lined baking sheet to roast for 15 minutes until tender.
While the eggplant roasts, place a skillet over medium heat and brown the raw ground lamb with the diced raw onion and minced garlic.
Drain any excess fat from the skillet, then stir in the tomato puree, ground cinnamon, dried oregano, sea salt, and black pepper; simmer for 5 minutes.
In a small mixing bowl, whisk together the nonfat Greek yogurt and the large egg until the mixture is smooth and well combined.
In a small oven-safe baking dish, layer half of the roasted eggplant slices, followed by the lamb mixture, and then the remaining eggplant slices.
Spread the yogurt and egg mixture evenly over the top layer and bake for 15 to 20 minutes until the topping is set and develops a light golden color.

Nutrition

Ingredients

Instructions

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