Eggplant and Lamb Moussaka-Style Bake (No Dairy)
Nutritional Information
Layered slices of eggplant with seasoned ground lamb and whole-egg binder baked until set — all whole foods, no processed dairy. Lamb’s natural fat provides richness.
This recipe is originally for 2 servings. How many are you cooking for today?
- 1 medium eggplant, sliced lengthwise into 1/4-inch slices
- 12 ozs ground lamb (preferably 80/20)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 wholes large eggs, beaten
- 1 tablespoon fresh mint, chopped
- 1 teaspoon ground cinnamon (optional)
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Preheat oven to 375°F (190°C). Lightly salt eggplant slices and let sit 10 minutes; pat dry. Sear or roast slices briefly to soften (no added oil required).
In a skillet, cook ground lamb with onion and garlic over medium heat until browned and cooked through. Season with salt, pepper and cinnamon. Remove from heat and stir in chopped mint.
Layer eggplant slices and lamb in a small baking dish. Pour beaten eggs over the layers to bind. Bake 20–25 minutes until set and top is lightly browned. Rest 5 minutes before serving.
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