Name: Classic Beef and Eggplant Moussaka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium eggplant; 2.5 oz ground beef 93% lean; 0.13 tbsp extra virgin olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 cup tomato puree; 0.25 tsp ground cinnamon; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.33 cup plain Greek yogurt; 1 large egg; 1 tbsp parmesan cheese

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

YOUR SOLIN GENERATED RECIPE

Classic Beef and Eggplant Moussaka

Oven-baked layers of eggplant and ground beef simmered in a spiced tomato sauce, topped with a creamy Greek yogurt custard.

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NUTRITION

Protein

37.5g

Fat

18.9g

Carbs

45.9g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

2.5 oz ground beef 93% lean

0.13 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup plain Greek yogurt

1 large egg

1 tbsp parmesan cheese

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PREPARATION

1
Preheat oven to 400°F. Slice eggplant into 1/2-inch rounds, brush with half the olive oil, and roast for 15 minutes until softened.
2
In a skillet, heat remaining oil over medium heat. Sauté onion and garlic until fragrant and translucent.
3
Add ground beef to the skillet, browning it thoroughly while breaking it into small crumbles.
4
Stir in tomato puree, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes until the sauce thickens.
5
In a small bowl, whisk together Greek yogurt, egg, and parmesan until smooth to create the topping.
6
In a small baking dish, layer half the eggplant, followed by the beef mixture, then the remaining eggplant.
7
Spread the yogurt mixture evenly over the top and bake for 20-25 minutes until the topping is set and lightly browned.