Name: Vegetarian Moussaka with Eggplant and Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 medium eggplant; 0.75 cup cooked brown lentils; 0.25 cup tomato puree; 0.25 cup yellow onion; 1 clove garlic; 0.5 cup non-fat Greek yogurt; 1 large egg; 0.5 oz feta cheese; 0.5 tsp olive oil; 0.25 tsp ground cinnamon; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Vegetarian Moussaka with Eggplant and Lentils

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

YOUR SOLIN GENERATED RECIPE

Vegetarian Moussaka with Eggplant and Lentils

Tender eggplant slices layered with a savory lentil-tomato sauce and topped with a creamy, protein-packed yogurt custard that bakes into a golden, bubbling crust.

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NUTRITION

Protein

46.0g

Fat

11.4g

Carbs

62.2g

SERVINGS

1 serving

INGREDIENTS

0.5 medium eggplant

0.75 cup cooked brown lentils

0.25 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 cup non-fat Greek yogurt

1 large egg

0.5 oz feta cheese

0.5 tsp olive oil

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and slice the eggplant into 1/2-inch thick rounds.
2
Lightly brush the eggplant slices with olive oil, season with a pinch of sea salt, and roast on a parchment-lined sheet for 15-20 minutes until tender.
3
While the eggplant roasts, finely dice the onion and mince the garlic.
4
In a non-stick skillet, sauté the onion and garlic until translucent, then stir in the cooked lentils, tomato puree, cinnamon, oregano, salt, and pepper.
5
Simmer the lentil mixture for 5 minutes to allow the flavors to meld, then remove from heat.
6
In a separate bowl, whisk together the non-fat Greek yogurt and the egg until the mixture is completely smooth.
7
In a small oven-safe baking dish, layer half of the roasted eggplant, followed by the lentil mixture, and then the remaining eggplant slices.
8
Pour the yogurt and egg custard over the top, sprinkle with crumbled feta cheese, and bake at 375°F for 20-25 minutes until the topping is set and beautifully golden.