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Lamb &
Eggplant Stacks |
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Serves: 4 POINTS value per serve : 4 Prep: 20 minutes
Cooking: 10 minutes |
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500g lean lamb mince |
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2 garlic cloves, crushed |
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1 teaspoon ground cumin |
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1 teaspoon Moroccan seasoning |
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2 small eggplant, sliced thickly |
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1 large red capsicum, sliced thickly |
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2 small zucchini, sliced thinly lengthways |
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200g low-fat
natural yoghurt |
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2 tablespoon lemon juice |
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1/2 cup chopped fresh mint leaves |
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1. Spray a
medium frying pan with oil and heat to medium-high. Add
lamb and garlic. Cook, stirring for 5 minutes or until
browned. Add spices. Cook, stirring, until fragrant. Add
1/2 cup (125ml) water. Cook, uncovered, for 2 minutes or
until thickened. |
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2.
Meanwhile, heat a chargrill pan over medium-high heat.
Spray vegetables with oil. Grill vegetables for 5
minutes or until browned both sides and tender. Combine
yoghurt, juice and half mint in a small bowl. |
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3. Layer
vegetables and lamb mixture, drizzling yogurt mixture in
between layers, on serving plates, Sprinkle with
remaining mint. Serve. |
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Serving
Suggestion |
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Serve with
fresh wholegrain bread. Allow a POINTS value of 1 1/4
per 35g slice. |
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For Further
Information, please buy a copy of Weight Watchers,
September 2008 Issue @ myNEWS.com
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