Lamb and eggplant stacks
lean lamb mince
2 clove(s), crushed
2 medium, thickly sliced
1 large, thickly sliced
2 small, thickly sliced diagonally
99% fat-free plain natural yoghurt
- 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.
- 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.
- 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.