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; 1 cup Eggplant; 0.5 cup Zucchini; 0.5 cup Tomato puree; 0.5 cup Non-fat Greek yogurt; 1 large Egg; 0.5 tbsp Parmesan cheese; 0.5 tsp Olive oil; 1 clove Garlic; 0.25 cup Yellow onion; 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

Classic Greek Lamb Moussaka

Sautéed ground lamb and roasted eggplant layered with a velvety Greek yogurt custard and baked until the golden topping is bubbly and fragrant.

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NUTRITION

Protein

38.3g

Fat

28.7g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Ground lamb

1 cup Eggplant

0.5 cup Zucchini

0.5 cup Tomato puree

0.5 cup Non-fat Greek yogurt

1 large Egg

0.5 tbsp Parmesan cheese

0.5 tsp Olive oil

1 clove Garlic

0.25 cup Yellow onion

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 line a baking sheet with parchment paper.
2
Arrange eggplant and zucchini slices on the sheet, brush lightly with olive oil, and roast for 15 minutes until tender.
3
In a skillet over medium heat, brown the ground lamb with onion and garlic until the meat is fully cooked.
4
Stir in tomato puree, oregano, cinnamon, salt, and pepper; simmer for 5 minutes to allow flavors to meld.
5
In a small bowl, whisk together the Greek yogurt, egg, and half of the parmesan cheese to create the topping.
6
In a small baking dish, layer the roasted vegetables and lamb mixture, then spread the yogurt topping evenly over the top.
7
Sprinkle with the remaining parmesan and bake at 375°F for 20-25 minutes until the custard is set and golden brown.