Name: Greek Lamb Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Ground lamb; 1 cup Eggplant; 0.5 cup Potato; 0.25 cup Tomato puree; 0.5 cup Non-fat Greek yogurt; 1 large Egg; 0.25 cup Yellow onion; 1 tsp Garlic; 0.5 tsp Ground cinnamon; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Olive oil

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

YOUR SOLIN GENERATED RECIPE

Greek Lamb Moussaka Bake

Roasted eggplant and potato layered with savory spiced lamb and topped with a creamy, golden Greek yogurt custard.

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NUTRITION

Protein

35.1g

Fat

23.0g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Ground lamb

1 cup Eggplant

0.5 cup Potato

0.25 cup Tomato puree

0.5 cup Non-fat Greek yogurt

1 large Egg

0.25 cup Yellow onion

1 tsp Garlic

0.5 tsp Ground cinnamon

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Arrange eggplant and potato slices on the sheet, brush with olive oil, and roast for 15 minutes until tender.
3
In a skillet over medium heat, brown the ground lamb with diced onion and minced garlic.
4
Stir in the tomato puree, cinnamon, oregano, salt, and pepper, then simmer for 5 minutes.
5
In a small bowl, whisk together the Greek yogurt and egg until smooth.
6
In a small baking dish, layer the roasted potatoes, then the lamb mixture, then the eggplant.
7
Spread the yogurt custard over the top and bake for 20 minutes until the topping is set and lightly browned.