Name: Greek Lamb Moussaka with Eggplant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Ground lamb; 0.5 medium Eggplant; 0.5 cup Tomato puree; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 tsp Extra virgin olive oil; 0.25 tsp Ground cinnamon; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Plain Greek yogurt; 1 large Egg; 1 tbsp Grated parmesan cheese

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

YOUR SOLIN GENERATED RECIPE

Greek Lamb Moussaka with Eggplant

Layers of tender roasted eggplant and savory spiced lamb simmered in a rich tomato sauce, topped with a creamy, golden yogurt-egg crust.

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NUTRITION

Protein

33.1g

Fat

34.1g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Ground lamb

0.5 medium Eggplant

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Extra virgin olive oil

0.25 tsp Ground cinnamon

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

1 large Egg

1 tbsp Grated parmesan cheese

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the eggplant into 1/2-inch thick rounds, brush with olive oil, and roast for 15 minutes until tender.
3
In a skillet over medium heat, sauté the diced onion and minced garlic until translucent.
4
Add the ground lamb, cinnamon, oregano, salt, and pepper to the skillet, cooking until the meat is fully browned.
5
Stir in the tomato puree and simmer for 5 minutes until the sauce has thickened.
6
In a small bowl, whisk together the Greek yogurt, egg, and parmesan cheese until smooth.
7
In a small oven-safe baking dish, layer half of the eggplant rounds, followed by the lamb mixture, and then the remaining eggplant.
8
Pour the yogurt and egg mixture over the top, spreading it evenly to the edges.
9
Bake for 20 minutes until the topping is set and lightly golden brown.