Name: Classic Greek Lamb Moussaka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Ground lamb (90% lean); 1.5 cups Eggplant; 0.5 cup Tomato puree; 0.25 cup Yellow onion; 1 tsp Garlic; 0.5 tsp Dried oregano; 0.25 tsp Ground cinnamon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tbsp Extra virgin olive oil; 0.5 cup Nonfat Greek yogurt; 1 large Egg; 1 tbsp Grated parmesan cheese; 0.13 tsp Ground nutmeg

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

Roasted eggplant layers and savory spiced lamb simmered in tomato sauce, topped with a creamy, golden yogurt-based custard.

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NUTRITION

Protein

49.4g

Fat

25.6g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Ground lamb (90% lean)

1.5 cups Eggplant

0.5 cup Tomato puree

0.25 cup Yellow onion

1 tsp Garlic

0.5 tsp Dried oregano

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Extra virgin olive oil

0.5 cup Nonfat Greek yogurt

1 large Egg

1 tbsp Grated parmesan cheese

0.13 tsp Ground nutmeg

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Arrange eggplant slices on the sheet, brush with olive oil, and roast for 15 minutes until tender.
3
In a skillet over medium heat, sauté diced onion and garlic until translucent.
4
Add ground lamb to the skillet and cook until browned, then drain any excess fat.
5
Stir in tomato puree, oregano, cinnamon, salt, and pepper, simmering for 10 minutes until thickened.
6
Whisk together Greek yogurt, egg, parmesan, and nutmeg in a small bowl until smooth.
7
Layer the roasted eggplant and lamb mixture into a small baking dish.
8
Spread the yogurt custard over the top and bake for 20 minutes until the surface is set and golden.