Lamb moussaka skillet with eggplant and toasted flatbread

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lamb moussaka skillet with eggplant and toasted flatbread

Great for Entertaining

Lamb moussaka skillet with eggplant and toasted flatbread

Soy-Free, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

30–45 Minutes

Kind of like a Greek lasagna, this moussaka combines lamb and eggplant in a luscious stove-top dish. In place of béchamel sauce, it’s drizzled with minty yogurt.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 whole grain naan flatbreads
  • 1 or 2 organic shallots
  • 10 ounces ground lamb
  • Sunbasket moussaka spice blend (granulated garlic - dried oregano - cinnamon - allspice)
  • 1 organic globe eggplant
  • ½ cup diced tomatoes
  • 4 or 5 sprigs organic fresh mint
  • ¼ cup organic Greek yogurt
  • 1 ounce organic baby arugula or other leafy greens
Chef's Tip
If you happen to have a smoker, you can smoke the eggplant before adding it to the moussaka. Trim the stem from the eggplant and cut the eggplant in half lengthwise; lightly brush with oil and season with salt and pepper. Smoke the eggplant until lightly browned and starting to soften, 8 to 10 minutes. Let cool slightly, then cut into 1-inch cubes; transfer to the pan with the tomatoes in Step 3 and continue with the recipe as written.

Nutrition per serving

Calories 570, Total Fat 28g (36% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 390mg (17% DV), Total Carb. 47g (17% DV), Fiber 10g (36% DV), Total Sugars 15g (Incl. 2g Added Sugars, 4% DV), Protein 39g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Toast the flatbreads

Heat the oven to 350°F.
On a sheet pan, place the flatbreads side by side, brush the tops lightly with oil, and season lightly with salt. Bake until lightly browned and starting to crisp, 5 to 7 minutes. Transfer to a cutting board to cool slightly, then cut into 1-inch-wide strips.
While the flatbreads toast, start preparing the moussaka.

2

Start the lamb moussaka

  • Peel and coarsely chop the shallots.
  • Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the lamb and moussaka spice blend, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the lamb to a plate. Spoon off all but 1 tablespoon [2 TBL] fat from the pan.
While the shallots and lamb cook, prepare the eggplant.

3

Prep the eggplant; finish the moussaka

  • Remove the stem from the eggplant; peel the eggplant, if desired. Cut the eggplant in half lengthwise. Cut each half lengthwise into 1-inch-thick strips, the strips lengthwise into 1-inch-wide sticks, and the sticks crosswise into 1-inch cubes.
In the same pan used for the lamb, warm the residual fat over medium-high heat until hot but not smoking. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until the eggplant is starting to break down, 4 to 6 minutes. Stir in the tomatoes and either ¼ cup [½ cup] red wine (from your pantry) or water and cook until warmed through, 1 to 2 minutes. Using the back of a spoon or a masher, coarsely mash the eggplant and tomatoes.
Stir in the lamb and any accumulated juices and cook until the lamb is warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the moussaka cooks, prepare the mint-yogurt sauce and the arugula salad.

4

Make the sauce and arugula salad

  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the yogurt, mint, and 1 to 2 tablespoons water. Season to taste with salt and pepper.
In a medium bowl, toss the arugula with 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper.

Serve

Transfer the lamb moussaka skillet to the table. Drizzle with as much mint-yogurt sauce as you like and top with the arugula salad. Serve the flatbread strips and any remaining sauce on the side.
Kids Can!
  • Brush the flatbreads with oil and season with salt.
  • Strip the mint leaves.
  • Stir the mint-yogurt sauce.
  • Toss the arugula salad.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.