Description
A low calorie take on a Greek classic
Ingredients
Scale
200g sliced peppers (choose your colour or use frozen mixed)
3 garlic cloves crushed or finely chopped
200g extra lean minced beef
100g red lentils
2 tsp dried oregano plus extra for sprinkling
500ml passata
1 aubergine sliced into 1.5 cm rounds
4 tomatoes sliced into 1 cm rounds
2 tsp olive oil
25g parmesan, grated
170g pot 0% fat Greek yogurt
finely grated nutmeg
Instructions
- Cook peppers gently in a large non stick pan for about 5 mins – the water from the should stop them sticking.
- Add garlic and cook for 1 minute more, then add the beef, breaking up with a fork – cook until brown.
- Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 minutes until the lentils are tender, adding more water if you need to.
- Heat the grill to medium. Arrange the aubergine and tomato slices on a non stick baking tray and brush with oil. Sprinkle the remaining oregano and some seasoning, then grill for 1-2 minutes each side until lightly charred – you may need to do this in batches.
- Mix half the Parmesan with the yogurt and some seasoning.
- Spoon the beef mixture into an oven proof dish and top with the sliced aubergine and tomato.
- Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg – put under the grill for a few minutes until bubbling (or put in the oven on medium heat)
- Serve with a salad(add these calories in).
- Prep Time: 15
- Cook Time: 40
Nutrition
- Calories: 289