Name: Classic Greek Lamb Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz ground lamb; 1 cup eggplant; 0.25 medium potato; 0.25 cup tomato puree; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp ground cinnamon; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup plain Greek yogurt; 1 large egg; 0.5 oz feta cheese; 0.25 tsp extra virgin olive oil

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

YOUR SOLIN GENERATED RECIPE

Classic Greek Lamb Moussaka Bake

Tender roasted eggplant and potatoes layered with a savory, cinnamon-spiced lamb ragu and topped with a creamy, golden yogurt custard.

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NUTRITION

Protein

32.2g

Fat

33g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

3 oz ground lamb

1 cup eggplant

0.25 medium potato

0.25 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup plain Greek yogurt

1 large egg

0.5 oz feta cheese

0.25 tsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the eggplant and potato into 1/4-inch thick rounds, brush with olive oil, and roast for 15 minutes until softened.
3
While vegetables roast, sauté the diced onion and minced garlic in a skillet until translucent, then add the ground lamb.
4
Cook the lamb until browned, then stir in the tomato puree, cinnamon, oregano, salt, and pepper; simmer for 5 minutes.
5
In a small bowl, whisk together the Greek yogurt and egg until smooth to create the custard topping.
6
In a small baking dish, layer the roasted potatoes, then the lamb mixture, then the eggplant slices.
7
Pour the yogurt mixture over the top and sprinkle with crumbled feta cheese.
8
Bake for 20-25 minutes until the topping is set and beautifully golden brown.