Chargrill sliced eggplant sprayed with olive oil and set aside.
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.
Add in 100g diced tomato and simmer for 2 mins.
Divide mince on eggplant slices and roll to enclose. Top with chopped tomatoes and 1 tsp Bega 50% reduced fat shredded cheddar cheese.
Serve with green salad of lettuce, tomato and 1/4 diced avocado.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Weight Watchers - 8 ProPoint value
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