A rich and comforting Greek classic without the calories and with a little extra kick.
Ingredients
- 200g frozen sliced peppers
- 3 garlic cloves , crushed
- 200g extra-lean minced beef
- 100g red lentils
- 2 tsp dried oregano , plus extra for sprinkling
- 500ml carton passata
- 1 aubergine , sliced into 1.5cm rounds
- 4 tomatoes , sliced into 1cm rounds
- 2 tsp olive oil
- 25g parmesan , finely grated
- 170g pot 0% fat Greek yogurt
- freshly grated nutmeg
Method
Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking.
Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown.
Tip in the lentils, half the oregano, the passata and a splash of water.
Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.
Meanwhile, heat the grill to Medium.
Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil.
Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches.
Mix half the Parmesan with the yogurt and some seasoning.
Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato.
Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg.
Grill for 3-4 mins until bubbling.
Serve with a salad, if you like.
- Serving: 4
- Cooking Time: 55 Minutes