Spiced Lamb and White Bean Skillet with Charred Eggplant and Sumac

Heat a large cast-iron skillet over medium-high heat. Add the cubed eggplant and sauté until deeply browned and tender, about 6-8 minutes. Remove and set aside.

In the same skillet, add the ground lamb. Break it up with a wooden spoon and cook until it begins to crisp and fat renders out, about 5 minutes.

Add the minced shallots and garlic to the lamb, cooking until fragrant and softened. Stir in the Za'atar seasoning, letting it bloom in the rendered lamb fat for 30 seconds until the kitchen smells nutty and herbaceous.

Fold in the cooked white beans and the browned eggplant, tossing gently to combine. Season with salt, pepper, and a pinch of Aleppo pepper if desired. Let everything heat through and toast slightly for 2 minutes.

Warm the whole-wheat pita briefly in a toaster or directly over a gas burner flame until slightly charred.

Plating: Spoon the savory lamb and bean mixture into a shallow bowl. Serve the warm pita on the side for scooping. Garnish with a generous dusting of sumac for brightness.