Dinner · Mediterranean · 20 min
Spiced Lamb and White Bean Skillet with Za'atar-Roasted Eggplant
- Calories
- 989
- Protein
- 46g
- Carbs
- 81g
- Fat
- 47g
Ingredients
- 149.5 g ground lamb
- 187.2 g canned white beans
- 175.5 g grape tomatoes
- 13.9 g shallot
- 1 clove garlic
- 0.363 tbsp extra-virgin olive oil
- 17.6 g za'atar seasoning blend
- 5.9 g Aleppo pepper
- 0.5 tsp salt
- 292.6 g eggplant
- 1 tbsp fresh parsley
- 1 tsp lemon juice
Method
- 01Heat half of the olive oil in a large skillet over medium-high heat. Add the diced eggplant and sauté for 6-8 minutes until tender and browned. Season with half of the za'atar and set aside.
- 02In the same skillet, add ground lamb, breaking it up with a spoon. Cook for 5-7 minutes until deeply browned, completely cooked through, and reaching a safe internal temperature of 160°F (71°C). Drain excess fat if needed.
- 03Add minced shallot and minced garlic to the lamb, cooking 1-2 minutes until translucent. Stir in Aleppo pepper and remaining za'atar, toasting for 30 seconds.
- 04Fold in drained white beans and halved grape tomatoes. Cook for 3-4 minutes until tomatoes soften and release their juices.
- 05Gently fold sautéed eggplant back into skillet. Season with salt and lemon juice to taste.
- 06Garnish with fresh chopped parsley and serve hot from the skillet.
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