Ingredients

Method

• 2 brinjals (about 400g), sliced in half lengthways
• 1 chorizo sausage, chopped
• 200 g bacon, chopped
• 2 chillies, chopped
• 4 cloves garlic, crushed
• 2 T olive oil
• 1½ cups Greek yoghurt
• 500 g lasagne sheets, cooked
• Coriander, to garnish
• Mint leaves, to garnish

Method

Ingredients

Preheat the oven to 200ºC.

Place the brinjal on a baking tray and top with the sausage, bacon, chilli and garlic. Drizzle with olive oil. Roast for 20 minutes, tossing now and again to keep all the ingredients moistened.

Mix in the yoghurt. Spoon the mixture over the pasta. Garnish with coriander and mint.

Per serving: 4174.4kJ, 38.2g protein, 43.3g fat, 110g carbs

TASTE’s take:

This is a great stand-by that is delicious, looks special and doesn’t take long to make.