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Photo of Lamb and eggplant stacks by WW

Lamb and eggplant stacks

5
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Wholegrain bread (35g slice per serve).

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