- 1 teaspoon dried basil
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 2 pounds lamb loin
- 1 onions (finely chopped)
- 13 1/2 ounces chopped tomatoes (strained, juice reserved)
- 1 eggplant (large, thickly sliced)
- 2 zucchini (thickly sliced on a bias)
- 3/4 cup low-fat yogurt (mixed with 2 tbsp water)
- Combine basil, 1 clove garlic and 1/2 tbsp olive oil. Use to coat lamb. Season.
- Heat remaining oil in a frying pan over medium heat. Cook onion and remaining garlic for 5 mins, stirring, until soft. Add tomatoes and 1/4 cup reserved juice. Simmer for 5 mins. Season.
- Meanwhile, lightly coat a frying pan with oil. Cook eggplant and zucchini over high heat for 2 mins per side, until tender. Set aside. Add more cooking oil. Cook lamb for 3 mins per side, until browned but still pink inside. Let stand for 5 mins. Slice.
- Layer tomato sauce, eggplant, zucchini and lamb on serving plates. Serve drizzled with yogurt.
PER SERVING *
|Calories140Calories from Fat35|
|% DAILY VALUE*|
|Calories from Fat35|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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