Lamb moussaka skillet with eggplant and toasted flatbread | Sunbasket
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.
Ingredients
- 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
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