Greek-Style Baked Lamb and Eggplant

Ingredients

• 450 g (1 lb) lean minced lamb
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 eggplant, cut into 1/2-inch cubes
• 1 cup vegetable stock
• 2 cans (14 1/2 ounces) diced tomatoes
• 1⁄4 cup chopped fresh mint
• 1⁄4 cup chopped fresh dill (optional)
• Salt and freshly ground black pepper
• 10 ounces orzo pasta
• 1 1⁄4 cup plain low-fat yogurt
• 1 large egg