Lamb and eggplant stacks
0
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
When chargrilling, if you spray the food instead of the pan the oil won’t collect in the ridges and start to burn when it reaches high heat.
Ingredients
Lean lamb mince
500 g
Garlic
2 clove(s), crushed
Ground cumin
1 tsp
Moroccan seasoning
1 tbs
Eggplant
2 medium, thickly sliced
Red capsicum
1 large, thickly sliced
Zucchini
2 small, thickly sliced diagonally
99% fat-free, plain or natural yoghurt, unsweetened
200 g
Lemon juice
2 tbs
Fresh mint
1 tsp
Instructions
1
Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add lamb and garlic. Cook, stirring, for 5 minutes or until browned. Add cumin and Moroccan spice mix and cook, stirring, for 30 seconds or until fragrant. Add ½ cup (125ml) water. Cook, uncovered, for 2 minutes or until thickened.
2
Meanwhile, heat a barbecue or chargrill over medium-high heat. Lightly spray eggplant, capsicum and zucchini with olive oil. Cook vegetables for 2–3 minutes each side, or until browned and tender.
3
Combine yogurt, juice and half the mint in a small bowl. Divide eggplant between plates and top with half the lamb and yogurt mixtures. Continue layering with capsicum and the remaining lamb and yogurt mixtures. Top stacks with zucchini and sprinkle with mint. Season with freshly ground black pepper and serve.
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