Roast lamb with eggplant and salad
SmartPoints® value per serving
low-fat natural yoghurt
lean lamb backstrap
wholemeal lebanese bread
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.