Ground Lamb Eggplant Tomato Skillet
Ingredients
-
1-2
tbsp
extra-virgin olive oil
-
1
medium
onion, chopped
-
1
clove
garlic, minced
-
1
lb
ground lamb
-
1
tsp
salt
-
½
tsp
ground black pepper
-
2
medium
eggplants, peeled and diced (about 6 cups)
-
½
cup
chicken broth
-
2
medium
tomatoes, diced
-
1
tbsp
harissa or other chili paste
-
¼
cup
chopped fresh parsley
-
2
tbsp
chopped fresh mint
-
to taste
couscous or white rice (for serving)
Instructions
- Heat olive oil in a large sauté pan over medium-high heat.
- Add onion and garlic, cooking until fragrant and slightly browned.
- Add ground lamb, salt, and pepper, continuing to cook until the meat is no longer pink.
- Stir in diced eggplant and cook for about a minute before pouring in the chicken stock.
- Cover, lower the heat, and cook until the eggplant is soft, about 8 to 10 minutes.
- Remove from heat and stir in harissa, diced tomatoes, parsley, and mint.
- Serve immediately over couscous, white rice, or cauli-rice.
Nutrition Facts (estimated)
Servings
4
Calories
439
Total fat
30g
Total carbohydrates
20g
Total protein
22g
Sodium
817mg
Cholesterol
82mg
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