9
140
25

Ingredients

  • 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)

Directions

  1. Combine basil, 1 clove garlic and 1/2 tbsp olive oil. Use to coat lamb. Season.
  2. 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.
  3. 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.
  4. Layer tomato sauce, eggplant, zucchini and lamb on serving plates. Serve drizzled with yogurt.
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NutritionView more

140Calories
Sodium2%DV50mg
Fat7%DV4.5g
Protein12%DV6g
Carbs7%DV21g
Fiber28%DV7g

PER SERVING *

Calories140Calories from Fat35
% DAILY VALUE*
Total Fat4.5g7%
Saturated Fat1g5%
Trans Fat
Cholesterol<5mg1%
Sodium50mg2%
Potassium950mg27%
Protein6g12%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber7g28%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.