Greek Lamb and Eggplant Bake

From: Good Food For Less

 

Serves: 6
Yield: 6 servings
Ready in: 1 hour (20 mins prep - 40 mins cook)

400g lean minced lamb
1 onion, finely chopped
3 garlic cloves, crushed
1 eggplant, cut into 1 cm cubes
200 ml vegetable stock
2 × 400g tins chopped tomatoes
¼ cup chopped fresh mint
¼ cup chopped fresh dill (optional)
salt and freshly ground black pepper
350g risoni or orzo
1¼ cups natural low-fat yoghurt
1 large egg

Brown the lamb in a large frying pan over a moderate heat. Add the onion and garlic and cook for 5 minutes, stirring often, until the onion is soft. Add the eggplant and stock and cook, stirring, for 5 minutes, until the eggplant is tender.

Stir in the tomatoes and half the herbs. Season with salt and pepper and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes, or until the lamb is tender.

Meanwhile, cook the risoni or orzo according to the packet instructions, until al dente. Drain. Preheat the oven to 180°C.

Beat together the yoghurt and egg in a small bowl.

Stir the drained pasta into the lamb mixture, then spoon into a large baking dish, measuring about 18 × 28 cm. Spread the yoghurt mixture over the top and bake for about 20 minutes until piping hot. Sprinkle with the remaining mint and dill just before serving.