Ingredients:

• 6 servings
• 2 teaspoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 230g eggplant, peeled and cut into 1/2-inch chunks
• ¾ cup water
• 280g well-trimmed lamb shoulder, diced
• 2 tins of crushed tomatoes
• ¾ cup chopped fresh mint (divided use)
• ¾ cup chopped fresh dill (divided use)
• ¾ teaspoon salt
• 1 ½ cups orzo
• 1 cup plain EasiYo Skimmers Yogurt
• ¼ cup all-purpose flour
• 2 large egg whites 


Method:  
Heat the oil in a large nonstick skillet over medium heat.
Add onion and garlic, and cook, stirring frequently, until onion is soft, about 5 minutes.
Add eggplant and water, and cook, stirring frequently, until eggplant is tender, about 5 minutes.
Add lamb and cook until no longer pink, about 3 minutes.

Stir in tomatoes, 1/2 cup of mint, 1/2 cup of dill, and salt, and bring to a boil.
Reduce to a simmer, cover, and cook 20 minutes, or until lamb is tender.
Meanwhile, cook orzo according to package directions. Drain.

Preheat oven to 350˚F (180˚C). Combine yogurt, flour and egg whites in small bowl.
Stir drained orzo into lamb mixture. Spoon mixture into an 28cm x 18cm baking dish.
Cover and bake 10 minutes.
Uncover dish and spoon yogurt mixture over top.
Bake until pasta is piping hot, about 20 minutes.
Sprinkle remaining 1/4 cup mint and 1/4 cup dill on top and serve.