israeli

Beef and Eggplant Moussaka with Lemon Yogurt

Name: Beef and Eggplant Moussaka with Lemon Yogurt
Yield: 1 serving
Cuisine: israeli
Ingredients: 250 g eggplant; 18 g olive oil; 160 g ground beef (90% lean); 90 g onion; 18 g tomato paste; 120 g plain Greek yogurt (2%); 15 g lemon juice; 2 g ground paprika; 2 g salt; 1 g black pepper

This roasted dish pairs eggplant with ground beef, plain Greek yogurt and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

49 g Protein

34 g Carbohydrates

37 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

250g eggplant 63 kcal
18g olive oil 159 kcal
160g ground beef (90% lean) 282 kcal
90g onion 36 kcal
18g tomato paste 15 kcal
120g plain Greek yogurt (2%) 88 kcal
15g lemon juice 5 kcal
2g ground paprika 6 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

Preheat the oven to 425 F. Line a small sheet pan with foil.
eggplantolive oilsaltblack pepper
Toss the eggplant slices with olive oil, salt, and black pepper. Roast for 18-22 minutes, flipping once, until browned and tender.
ground beef (90% lean)oniontomato pasteground paprika
Meanwhile heat a skillet over medium-high heat. Cook the ground beef with onion until browned, breaking it up, 6-8 minutes. Stir in tomato paste and paprika; cook 1 minute.
eggplantground beef (90% lean)
In a small baking dish, layer half the roasted eggplant, then the beef mixture, then the remaining eggplant.
plain Greek yogurt (2%)lemon juicesalt
Whisk yogurt with lemon juice and a pinch of salt. Spoon over the top and bake 10-12 minutes until hot and lightly set. Serve warm.