Beef "Moussaka" Bowl with Eggplant, Zucchini, Pepper & Yogurt Sauce

Ingredients

• 1 eggplant (Trimmed, halved lengthwise, and cut into ½-inch-thick half-moons)
• 0.5 bunch Italian flat-leaf parsley (Leaves removed from stems and minced)
• 0.75 lb lean ground beef
• 0.25 cup plain Greek yogurt
• 1 red bell pepper (Trimmed, seeded, and sliced lengthwise into thin strips)
• 2 tbsp tomato paste
• 0.5 medium yellow onion (Peeled, halved, and finely diced)
• 1 medium zucchini squash (Trimmed, halved lengthwise, and sliced into ½-inch-thick half-moons)
• 0.5 tsp black pepper (Used with the vegetables and yogurt sauce as directed)
• 0.125 tsp ground cinnamon
• 1 tsp extra virgin olive oil (For cooking the beef and onion)
• 0.5 tsp garlic powder
• 3 tbsp mayonnaise (Used with the vegetables and in the yogurt sauce; source does not specify the division)
• 0.5 tsp dried oregano
• 1 tsp red wine vinegar
• 1 tsp salt (Used to season the beef and yogurt sauce as directed)
• water (Added to the skillet with the tomato paste; quantity not specified by the source)

Steps

1. 1

   Preheat the oven to 450°F.

2. 2

   Wash and dry the fresh produce.

3. 3

   Trim and halve the eggplant lengthwise, then cut it crosswise into ½-inch-thick half-moons. Place the eggplant in a medium bowl.

4. 4

   Trim and halve the zucchini lengthwise, then slice it crosswise into ½-inch-thick half-moons. Add it to the bowl with the eggplant.

5. 5

   Trim, seed, and slice the bell pepper lengthwise into thin strips. Add it to the bowl along with the mayonnaise, oregano, black pepper, cinnamon, and other specified spices, then stir to combine. Transfer the vegetables to a baking sheet and spread them into an even layer.

6. 6

   Place the baking sheet in the oven, even if the oven has not fully reached temperature. Roast the vegetables until fork-tender, 15–18 minutes, then remove the pan from the oven.

7. 7

   Meanwhile, preheat a skillet over medium-high heat.

8. 8

   While the skillet heats, peel, halve, and finely dice the onion.

9. 9

   When the skillet is hot, add the olive oil and swirl to coat the bottom. Add the onion, ground beef, garlic powder, salt, black pepper, and cinnamon. Cook for 4–5 minutes, breaking the meat apart with a spoon, until the beef is browned and crumbly.

10. 10

    Add water and tomato paste to the skillet and stir to combine. Continue cooking, stirring frequently, for 2–3 minutes more, until the sauce is slightly thickened. Remove the skillet from the heat and cover it to keep warm.

11. 11

    Meanwhile, place the Greek yogurt, mayonnaise, red wine vinegar, salt, and black pepper in a small bowl. Whisk until combined, then set the yogurt sauce aside.

12. 12

    Shave the parsley leaves from the stems, discard the stems, and mince the leaves.

13. 13

    When the vegetables are done, remove them from the oven. Add the minced parsley to the baking sheet and gently stir to combine.

14. 14

    Divide the roasted vegetables and beef between two bowls. Drizzle with the yogurt sauce and serve.

Notes

The structured ingredient list gives total amounts but does not specify how the mayonnaise, salt, black pepper, or cinnamon are divided between the roasted vegetables, beef, and yogurt sauce. The quantity of water added to the skillet is also not specified.

Nutrition per serving

• main
• Mediterranean-inspired
• 30-minute
• roasted
• ground beef
• vegetables