YOUR SOLIN GENERATED RECIPE
Classic Beef and Eggplant Moussaka
Sliced eggplant roasted until tender and layered with a savory, cinnamon-spiced beef sauce under a velvety Greek yogurt topping.
INGREDIENTS
0.5 medium eggplant
0.25 tbsp extra virgin olive oil
2.5 oz 93% lean ground beef
0.25 cup yellow onion
1 clove garlic
0.5 cup tomato puree
0.5 tsp dried oregano
0.25 tsp ground cinnamon
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup nonfat Greek yogurt
1 large egg
1 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the eggplant into 1/2-inch thick rounds. Arrange them on a baking sheet lined with parchment paper.
Brush the eggplant slices with olive oil and sprinkle with half of the sea salt and black pepper. Roast for 20 minutes until softened and slightly golden.
While eggplant roasts, heat a non-stick skillet over medium heat. Add the ground beef and diced yellow onion, cooking until the beef is browned and the onion is translucent.
Add the minced garlic, tomato puree, dried oregano, and ground cinnamon to the skillet. Simmer the sauce for 10 minutes to allow flavors to meld.
In a small bowl, whisk together the Greek yogurt, egg, and grated parmesan cheese until smooth.
In a small oven-safe baking dish, layer half of the roasted eggplant slices. Spread the beef sauce evenly over the eggplant, then top with the remaining eggplant slices.
Pour the yogurt and egg mixture over the top layer, spreading it to the edges.
Bake for 20 to 25 minutes until the topping is firm and beautifully golden brown. Let rest for 5 minutes before serving.