Name: Baked Greek Moussaka with Eggplant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Ground beef (93% lean); 1 medium Eggplant; 0.5 cup Tomato puree; 0.13 cup Plain Greek yogurt; 1 large Egg; 0.5 tsp Olive oil; 0.25 oz Feta cheese; 0.25 tsp Ground cinnamon; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Baked Greek Moussaka with Eggplant

Roasted eggplant layers and savory spiced beef simmered in tomato sauce, topped with a creamy, golden yogurt custard that emerges bubbling from the oven.

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NUTRITION

Protein

43.6g

Fat

23.4g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Ground beef (93% lean)

1 medium Eggplant

0.5 cup Tomato puree

0.13 cup Plain Greek yogurt

1 large Egg

0.5 tsp Olive oil

0.25 oz Feta cheese

0.25 tsp Ground cinnamon

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the eggplant into 1/2-inch thick rounds, brush lightly with olive oil, and roast for 15 minutes until tender.
3
In a skillet over medium heat, brown the ground beef with minced garlic, oregano, cinnamon, salt, and pepper.
4
Stir the tomato puree into the beef mixture and simmer for 5 minutes until the sauce is thick and fragrant.
5
In a small bowl, whisk together the Greek yogurt and the egg until completely smooth.
6
In a small baking dish, layer half the eggplant, followed by the meat sauce, then the remaining eggplant slices.
7
Pour the yogurt custard over the top, sprinkle with crumbled feta, and bake at 375°F for 20-25 minutes until golden.