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  • Serves 4
  • UNITS: 1.5 per serving
  • FAT POINTS: 4 per serving
  • CALORIES: 440 per serving
  • 1lb/454g lean minced lamb
  • 1 large onion, diced
  • 2 cloves or garlic, finely chopped or crushed
  • 1 tablespoon fresh chopped thyme, or use 2 teaspoons dried if unavailable
  • 1 large can chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 large aubergine
  • 300ml very low fat natural yogurt
  • 1 egg, beaten
  • 1 teaspoon English mustard
  • Few sprays of Fry Light 1 calorie oil
  • Salt & black pepper
  1. Pre-heat oven to 180C/350F/gas mark 4. Spray a non-stick pan with Fry Light and cook the diced onion until soft. Add the lamb and garlic, cook for 5 minutes or until the meat is well sealed. add the thyme, tomatoes and tomato puree. Simmer gently, seasoning with salt & black pepper.
  2. cut the aubergine into thin slices. Place on a non-stick baking sheet lightly sprayed with Fry Light. Season with salt & black pepper. Grill for 2-3 minutes each side until golden.
  3. Place alternate layers of lamb mixture and aubergine slices in an ovenproof dish. Combine the yogurt with the beaten egg and the mustard and pour over the dish.
  4. bake in the oven for 30-35 minutes or until golden brown and bubbling.
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