Creamy Lean Ground Beef and Roasted Eggplant Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lean Ground Beef and Roasted Eggplant Bake

YOUR SOLIN GENERATED RECIPE

Creamy Lean Ground Beef and Roasted Eggplant Bake

Savor a hearty yet healthy baked dish featuring lean ground beef intermingled with tender roasted eggplant, all blanketed in a creamy Greek yogurt and part-skim mozzarella sauce. This comforting bake delivers a balanced blend of protein and rich flavors with a subtle hint of garlic and herbs, making it a perfect wholesome meal for dinner.

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NUTRITION

447kcal
Protein
40.3g
Fat
24.8g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

200 grams Eggplant

1/4 cup Nonfat Greek Yogurt

1/4 cup Part-Skim Mozzarella Cheese

1 teaspoon Olive Oil

1 Garlic Clove

1 teaspoon Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/2-inch thick rounds or cubes. Toss with olive oil, salt, pepper, and dried oregano.

  • 3

    Spread the eggplant on a baking sheet and roast in the oven for about 20 minutes until tender and lightly browned.

  • 4

    Meanwhile, in a skillet over medium heat, sauté the minced garlic in a tiny drizzle of olive oil until fragrant.

  • 5

    Add the lean ground beef to the skillet, season lightly with salt and pepper, and cook until browned and fully cooked, breaking it up as it cooks.

  • 6

    In a small bowl, mix together the nonfat Greek yogurt and part-skim mozzarella cheese to create a creamy sauce.

  • 7

    Once the eggplant is roasted and the beef is cooked, combine them in an oven-friendly baking dish. Stir in the creamy yogurt and mozzarella mixture until evenly distributed.

  • 8

    Return the dish to the oven and bake for an additional 10 minutes, allowing the flavors to meld and the cheese to lightly melt.

  • 9

    Remove from oven, adjust seasoning if needed, and serve warm.

Creamy Lean Ground Beef and Roasted Eggplant Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lean Ground Beef and Roasted Eggplant Bake

YOUR SOLIN GENERATED RECIPE

Creamy Lean Ground Beef and Roasted Eggplant Bake

Savor a hearty yet healthy baked dish featuring lean ground beef intermingled with tender roasted eggplant, all blanketed in a creamy Greek yogurt and part-skim mozzarella sauce. This comforting bake delivers a balanced blend of protein and rich flavors with a subtle hint of garlic and herbs, making it a perfect wholesome meal for dinner.

NUTRITION

447kcal
Protein
40.3g
Fat
24.8g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

200 grams Eggplant

1/4 cup Nonfat Greek Yogurt

1/4 cup Part-Skim Mozzarella Cheese

1 teaspoon Olive Oil

1 Garlic Clove

1 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/2-inch thick rounds or cubes. Toss with olive oil, salt, pepper, and dried oregano.

  • 3

    Spread the eggplant on a baking sheet and roast in the oven for about 20 minutes until tender and lightly browned.

  • 4

    Meanwhile, in a skillet over medium heat, sauté the minced garlic in a tiny drizzle of olive oil until fragrant.

  • 5

    Add the lean ground beef to the skillet, season lightly with salt and pepper, and cook until browned and fully cooked, breaking it up as it cooks.

  • 6

    In a small bowl, mix together the nonfat Greek yogurt and part-skim mozzarella cheese to create a creamy sauce.

  • 7

    Once the eggplant is roasted and the beef is cooked, combine them in an oven-friendly baking dish. Stir in the creamy yogurt and mozzarella mixture until evenly distributed.

  • 8

    Return the dish to the oven and bake for an additional 10 minutes, allowing the flavors to meld and the cheese to lightly melt.

  • 9

    Remove from oven, adjust seasoning if needed, and serve warm.