Hearty Greek Beef and Eggplant Moussaka

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

Hearty Greek Beef and Eggplant Moussaka

YOUR SOLIN GENERATED RECIPE

Hearty Greek Beef and Eggplant Moussaka

Roasted eggplant layers baked with a savory cinnamon-spiced beef sauce and topped with a creamy, golden yogurt-feta crust.

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NUTRITION

499kcal
Protein
48.5g
Fat
21.1g
Carbs
32.0g

SERVINGS

1 serving

INGREDIENTS

0.5 medium eggplant

5 oz ground beef (93% lean)

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp olive oil

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

1 large egg

0.25 oz crumbled feta cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F and slice the eggplant into 1/2-inch thick rounds.

  • 2

    Brush the eggplant slices with olive oil and sprinkle with a pinch of salt, then roast on a parchment-lined sheet for 20 minutes until tender.

  • 3

    While the eggplant roasts, brown the ground beef in a skillet over medium heat with the diced onion and minced garlic.

  • 4

    Stir in the tomato puree, oregano, cinnamon, salt, and pepper, then simmer the sauce for 10 minutes to develop the flavors.

  • 5

    In a small bowl, whisk together the Greek yogurt and the egg until the mixture is completely smooth.

  • 6

    In a small baking dish, layer half of the roasted eggplant, top with the beef sauce, and finish with the remaining eggplant.

  • 7

    Pour the yogurt-egg mixture over the top, sprinkle with crumbled feta, and bake at 375°F for 20 minutes until the topping is set and golden brown.

Hearty Greek Beef and Eggplant Moussaka

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

Hearty Greek Beef and Eggplant Moussaka

YOUR SOLIN GENERATED RECIPE

Hearty Greek Beef and Eggplant Moussaka

Roasted eggplant layers baked with a savory cinnamon-spiced beef sauce and topped with a creamy, golden yogurt-feta crust.

NUTRITION

499kcal
Protein
48.5g
Fat
21.1g
Carbs
32.0g

SERVINGS

1 serving

INGREDIENTS

0.5 medium eggplant

5 oz ground beef (93% lean)

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp olive oil

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

1 large egg

0.25 oz crumbled feta cheese

PREPARATION

  • 1

    Preheat your oven to 400°F and slice the eggplant into 1/2-inch thick rounds.

  • 2

    Brush the eggplant slices with olive oil and sprinkle with a pinch of salt, then roast on a parchment-lined sheet for 20 minutes until tender.

  • 3

    While the eggplant roasts, brown the ground beef in a skillet over medium heat with the diced onion and minced garlic.

  • 4

    Stir in the tomato puree, oregano, cinnamon, salt, and pepper, then simmer the sauce for 10 minutes to develop the flavors.

  • 5

    In a small bowl, whisk together the Greek yogurt and the egg until the mixture is completely smooth.

  • 6

    In a small baking dish, layer half of the roasted eggplant, top with the beef sauce, and finish with the remaining eggplant.

  • 7

    Pour the yogurt-egg mixture over the top, sprinkle with crumbled feta, and bake at 375°F for 20 minutes until the topping is set and golden brown.