Photo of Roast lamb with eggplant and salad by WW

Roast lamb with eggplant and salad

9
9
9
SmartPoints® value per serving

Meal Items

eggplant

¼ medium

garlic

½ clove(s)

low-fat natural yoghurt

75 g

olive oil

1 tsp

tomato(es)

½ medium

lebanese cucumber

½ medium

red onion

¼ small

fresh mint

1 tbs

fresh coriander

1 tbs

kiwifruit

1 medium

lean lamb backstrap

100 g

wholemeal lebanese bread

35 g

Notes

Microwave eggplant until soft. Discard skin. Mash flesh with garlic, low-fat natural yoghurt and a little olive oil. Combine sliced onion, chopped tomato and cucumber, fresh mint and coriander. Top salad with torn wholemeal bread. Serve with leftover roast lamb and eggplant mixture. Follow with a piece of fresh fruit.