Name: Classic Greek lamb moussaka
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 9 oz eggplant, cut into 1/2-inch rounds; 8 olive oil cooking sprays; 3 oz ground lamb; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 1/4 cup crushed tomatoes; 1 tsp red wine vinegar; 1/2 tsp ground cinnamon; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup plain nonfat Greek yogurt; 1 large egg, beaten; 1 1/2 tbsp feta cheese, crumbled; 1/2 tsp ground nutmeg

Instructions

Prep 25 min · Cook 25 min

Preheat the oven to 400°F. Arrange the eggplant rounds on a half-sheet pan. Coat both sides with the cooking spray and season with a pinch of the salt. Roast for 20 minutes until tender and lightly browned.
While the eggplant roasts, place a 10-inch skillet over medium-high heat. Add the ground lamb and onion. Cook for 6 to 8 minutes, breaking the meat up with a spoon, until the lamb is browned. Carefully spoon off and discard any rendered fat from the skillet. Done when browned, 160°F.
Stir the garlic, tomato paste, crushed tomatoes, cinnamon, oregano, the remaining salt, and the black pepper into the skillet. Reduce heat to low and simmer for 10 minutes to thicken. Stir in the red wine vinegar and remove from the heat.
In a small bowl, whisk together the Greek yogurt, the beaten egg, half the feta, and the nutmeg until smooth.
In a 2-cup baking dish, layer half the roasted eggplant, overlapping the rounds. Spread the lamb mixture over the top. Add the remaining eggplant rounds. Pour the yogurt custard over the top and sprinkle with the remaining feta. Bake for 20 minutes until the topping is set and golden. Done when topping is set and golden, 160°F.

Nutrition

Ingredients

Instructions

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