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 1½ cm rounds
• 4 tomatoes, sliced into 1cm rounds
• 2 tsp SOLIA Fit oil
• 25g parmesan, finely grated
• 170g pot 0% fat Greek yogurt
• freshly grated nutmeg
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
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