Name: Classic Greek Lamb Moussaka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium eggplant; 0 tsp olive oil; 4 oz ground lamb; 1 clove garlic; 0.25 cup tomato puree; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.25 tsp ground cinnamon; 0.5 cup non-fat Greek yogurt; 1 large egg white; 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 ground lamb simmered in aromatic spices, topped with a creamy, protein-packed yogurt béchamel that emerges golden and bubbling from the oven.

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NUTRITION

Protein

51.4g

Fat

29.6g

Carbs

43.6g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

0 tsp olive oil

4 oz ground lamb

1 clove garlic

0.25 cup tomato puree

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.25 tsp ground cinnamon

0.5 cup non-fat Greek yogurt

1 large egg white

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
Slice the eggplant into 1/2-inch thick rounds, lightly brush with olive oil, and roast for 15-20 minutes until tender.
3
While eggplant roasts, brown the ground lamb in a skillet over medium heat, draining any excess fat.
4
Stir in minced garlic, tomato puree, sea salt, black pepper, oregano, and cinnamon; simmer for 5 minutes.
5
In a small bowl, whisk together the Greek yogurt, egg white, parmesan, and nutmeg to create the topping.
6
In a small oven-safe dish, layer half the eggplant slices, then the meat sauce, followed by the remaining eggplant.
7
Spread the yogurt mixture evenly over the top and bake for 15-20 minutes until the topping is set and slightly golden.