Name: Classic Greek Lamb Moussaka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz ground lamb; 1 medium eggplant; 0.5 cup tomato puree; 0.5 cup Greek yogurt; 1 large egg; 0.5 tbsp parmesan cheese; 0.25 medium onion; 0.25 tsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 1 clove garlic

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

Layers of tender roasted eggplant and lean ground lamb simmered in a fragrant tomato sauce, topped with a velvety Greek yogurt custard.

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NUTRITION

Protein

35g

Fat

29.8g

Carbs

50.7g

SERVINGS

1 serving

INGREDIENTS

2 oz ground lamb

1 medium eggplant

0.5 cup tomato puree

0.5 cup Greek yogurt

1 large egg

0.5 tbsp parmesan cheese

0.25 medium onion

0.25 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

1 clove garlic

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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 20 minutes until tender.
3
While eggplant roasts, sauté the diced onion and minced garlic in a skillet until translucent.
4
Add the ground lamb to the skillet, breaking it up with a spoon until fully browned.
5
Stir in the tomato puree, sea salt, black pepper, and ground cinnamon; simmer for 10 minutes.
6
In a small bowl, whisk together the Greek yogurt, egg, and parmesan cheese until smooth.
7
In a small baking dish, layer half the eggplant, then the lamb mixture, then the remaining eggplant.
8
Pour the yogurt custard over the top and bake for 20-25 minutes until the top is golden and set.