Dinner · Mediterranean · 20 min
Mediterranean Braised Lamb and Eggplant Ragù over Bulgur
- Calories
- 1004
- Protein
- 41g
- Carbs
- 112g
- Fat
- 37g
Ingredients
- 88.2 g bulgur wheat
- 136.7 g ground lamb
- 250 g eggplant
- 200 g grape tomatoes
- 100 g red onion
- 15 g garlic
- 1 tbsp olive oil
- 1 tbsp za'atar seasoning blend
- 1 tbsp lemon juice
- 0.5 tsp salt
- 2 sprig fresh parsley
Method
- 01In a small heatproof pot, place 88.2 g dry bulgur wheat. Pour over 1.25 cups of boiling water, cover tightly with a lid, and let stand off the heat for 15 minutes until tender and water is fully absorbed. Fluff with a fork.
- 02Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 136.7 g ground lamb and cook for 6 to 8 minutes, breaking up with a spoon, until browned and cooked through with an internal temperature reaching 160°F (71°C). Drain off excess grease if desired.
- 03Add 100 g diced red onion and 250 g cubed eggplant to the skillet with the lamb. Sauté for 7 minutes until the eggplant softens and starts to brown.
- 04Stir in 15 g minced garlic and 1 tbsp za'atar seasoning blend, cooking for 1 minute until fragrant.
- 05Add 200 g halved grape tomatoes and 2 tbsp water to the skillet. Reduce heat to low, cover, and simmer for 10 minutes until the tomatoes collapse into a rich sauce.
- 06Season the ragù with 0.5 tsp salt and stir in 1 tbsp fresh lemon juice.
- 07Spoon the warm bulgur onto a serving plate, top with the braised lamb and eggplant ragù, and garnish with chopped fresh parsley.
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