Dinner · Mediterranean · 15 min
Spiced Lamb and White Bean Skillet with Charred Eggplant and Sumac
- Calories
- 931
- Protein
- 50g
- Carbs
- 85g
- Fat
- 46g
Ingredients
- 174.8 g ground lamb
- 261 g eggplant
- 168.1 g canned white beans
- 18 g shallot
- 15.7 g garlic
- 10 g za'atar spice blend
- 0.2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5333 each whole-wheat pita bread
- 1 tsp sumac
Method
- 01Heat olive oil in a large skillet over medium-high heat. Add cubed eggplant and sauté until deeply browned and tender, 6–8 minutes. Remove and set aside.
- 02In the same skillet, cook the ground lamb, breaking it up with a spoon, until fully browned, crisp, and cooked to a minimum internal temperature of 160°F (71°C), about 5 minutes.
- 03Add minced shallots and garlic to the lamb; sauté for 1–2 minutes until fragrant and softened.
- 04Stir in the za'atar spice blend and allow to bloom in the pan for 30 seconds.
- 05Fold in the drained white beans and browned eggplant. Season with salt and black pepper, heating everything through for 2 minutes.
- 06Warm the whole-wheat pita over an open flame or toaster until pliable and lightly charred.
- 07Spoon the spiced lamb and bean mixture into a serving bowl, sprinkle with sumac for brightness, and serve with warm pita on the side.
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