Ground Lamb Eggplant Tomato Skillet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Ingredients
-
1-2 tbsp extra-virgin olive oil
-
1 medium onion chopped
-
1 clove garlic minced
-
1 lb ground lamb
-
1 tsp salt I use Himalayan salt
-
½ tsp ground black pepper
-
2 medium eggplants peeled* and diced (about 6 cups)
-
1/2 cup chicken broth
-
2 medium tomatoes diced
-
1 tbsp harissa or other chili paste
-
¼ cup chopped fresh parsley
-
2 tbsp chopped fresh mint
-
couscous or white rice for serving (or cauli-rice for paleo)
Instructions
-
Heat the olive oil (or your favorite healthy cooking oil) in a large saute pan set over medium-high heat. Add the onion and garlic and cook until fragrant and slightly browned, about 3 to 4 minutes. Add the ground lamb, salt and pepper and continue cooking, stirring from time to time and breaking the meat as you go, until the meat is no longer pink, about 5 minutes.
-
Add the diced eggplant, stir and continue cooking for about a minute and then pour in the chicken stock. Stir well, cover, lower the heat to low and continue cooking until the eggplant is soft, about 8 to 10 minutes.
-
Remove from heat and stir in the harissa, diced tomatoes, chopped parsley and mint.
-
Serve immediately over a bed of couscous or white rice, or cauli-rice to keep things paleo.
Author- https://thehealthyfoodie.com/ground-lamb-eggplant-tomato-skillet