Photo of Lamb, ricotta and eggplant tray bake by WW

Lamb, ricotta and eggplant tray bake

5
5
4
SmartPoints® value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Moderate

Ingredients

Smoked paprika

2 tsp

Dried oregano

2 tsp

Fresh rosemary

2 tbs

Canned diced tomatoes

400 g

Eggplant

4 baby, halved lengthways

Red capsicum

1 medium, thinly sliced

Red onion

1 medium, cut into wedges

Baby potato

320 g, (chat) halved

Lean lamb leg steak

320 g, fat trimmed (buy 4 x 100g)

Reduced-fat ricotta cheese

½ cup(s), broken into pieces (120g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Combine paprika, oregano and rosemary in a small bowl.
  2. Spread tomatoes over base of a large baking dish. Place eggplant, capsicum, onion and potato over tomato. Sprinkle with half the paprika mixture. Bake for 30 minutes or until potato is almost tender.
  3. Meanwhile, sprinkle lamb with remaining paprika mixture. Place lamb on vegetable mixture. Scatter with large pieces of ricotta and lightly spray with oil. Bake for 15 minutes or until lamb is cooked to your liking and vegetables are tender. Cover lamb with foil and set aside to rest for 5 minutes. Serve with vegetables and ricotta.

Notes

SERVING SUGGESTION: Baby spinach leaves, drizzled with lemon juice. TIP: You can use green beans instead of capsicum.