Eggplant Lamb Mince Rolls

1.

Chargrill sliced eggplant sprayed with olive oil and set aside.

2.

Heat 2 tsps oil in a large saucepan and cook 1/2 onion until browned, add 1 garlic clove and 90g lean lamb mince. Cook for 10 minutes until browned.

3.

Add in 100g diced tomato and simmer for 2 mins.

4.

Divide mince on eggplant slices and roll to enclose. Top with chopped tomatoes and 1 tsp Bega 50% reduced fat shredded cheddar cheese.

5.

Serve with green salad of lettuce, tomato and 1/4 diced avocado.