Name: Greek Lamb Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Ground lamb; 1 medium Eggplant; 0.5 cup Non-fat Greek yogurt; 1 large Egg; 0.25 cup Tomato puree; 0.25 cup Yellow onion; 0.5 tsp Olive oil; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Ground cinnamon; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 Bake

Roasted eggplant slices layered with savory ground lamb and a velvety Greek yogurt topping, baked until the golden crust is bubbly and fragrant.

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NUTRITION

Protein

37.1g

Fat

24.9g

Carbs

49.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Ground lamb

1 medium Eggplant

0.5 cup Non-fat Greek yogurt

1 large Egg

0.25 cup Tomato puree

0.25 cup Yellow onion

0.5 tsp Olive oil

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and slice eggplant into half-inch rounds.
2
Arrange eggplant on a baking sheet, brush with half the olive oil, and roast for 15 minutes until tender.
3
In a skillet over medium heat, sauté diced onion and minced garlic in the remaining oil until translucent.
4
Add ground lamb to the skillet, browning thoroughly while breaking it into small crumbles.
5
Stir in tomato puree, oregano, cinnamon, salt, and pepper, simmering for 5 minutes to meld flavors.
6
In a small bowl, whisk together Greek yogurt and the egg until smooth.
7
Layer half the roasted eggplant in a small baking dish, followed by the lamb mixture and the remaining eggplant.
8
Spread the yogurt mixture evenly over the top and bake for 20 minutes until the topping is set and golden.