Ingredients
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200g sliced peppers
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2 garlic cloves, crushed
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200g lean minced beef
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100g red lentils
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2 tsp dried origanum, plus extra for sprinkling
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1 tin tomato puree
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1 brinjal, sliced into 1½ cm rounds
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4 tomatoes, sliced into 1cm rounds
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2 tsp olive oil
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One third of a cup low-fat cheddar, finely grated
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1 cup low-fat Greek yoghurt
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Grated nutmeg
Method
Cook the peppers gently in a large non-stick pan for about 5 min, then add the garlic and cook for 1 minute more.
Add the beef, breaking up with a fork, and cook until brown.
Tip in the lentils, half the origanum, the tomato puree and a splash of water.
Simmer for 15 to 20 min until the lentils are tender, adding more water if you need to.
Meanwhile, heat the grill.
Arrange the brinjal and tomato slices on a non-stick baking tray and brush with oil.
Sprinkle with the remaining origanum and seasoning, then grill for 5 to 6 min each side.
Spoon half the beef mixture into an ovenproof dish, and top with half the sliced brinjal and tomato, then repeat.
Spoon over the yoghurt topping and sprinkle with cheese, origanum and nutmeg.
Grill for 6 to 10 min or until bubbling.
Serve with a large green salad.
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