Post by Loupy on Jan 22, 2018 12:32:32 GMT -7
GROUND LAMB EGGPLANT TOMATO SKILLET
From: Sonia @ thehealthyfoodie.com/ground-lamb-eggplant-tomato-skillet/?
Put a little bit of exoticism on the table tonight with this Ground Lamb Eggplant Tomato Skillet - serve over a bed of couscous or white rice.
If you too dig this lamb and eggplant combination, you are going to be ALL over this dish. It’s refreshing but satisfying, it feels light yet it’s crazy earthy, and it tastes just like you on a vacation somewhere exotic that you can’t quite put your finger on but that is definitely not your kitchen!
And it’s fairly quick and easy to make, too! I say you should totally whip it up; trust me you won’t regret it!
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Serves: 4
INGREDIENTS
1-2 tbsp extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
454g (1lb) ground lamb
1 tsp salt (I use Himalayan salt)
½ tsp ground black pepper
2 medium eggplants, peeled* and diced (about 6 cups)
½ cup chicken broth (store bought or homemade)
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.
Notes
*I chose to leave the peel on one of my eggplants and peel the other, for a bit of added texture. Feel free to peel yours, or not.
From: Sonia @ thehealthyfoodie.com/ground-lamb-eggplant-tomato-skillet/?
Put a little bit of exoticism on the table tonight with this Ground Lamb Eggplant Tomato Skillet - serve over a bed of couscous or white rice.
If you too dig this lamb and eggplant combination, you are going to be ALL over this dish. It’s refreshing but satisfying, it feels light yet it’s crazy earthy, and it tastes just like you on a vacation somewhere exotic that you can’t quite put your finger on but that is definitely not your kitchen!
And it’s fairly quick and easy to make, too! I say you should totally whip it up; trust me you won’t regret it!
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Serves: 4
INGREDIENTS
1-2 tbsp extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
454g (1lb) ground lamb
1 tsp salt (I use Himalayan salt)
½ tsp ground black pepper
2 medium eggplants, peeled* and diced (about 6 cups)
½ cup chicken broth (store bought or homemade)
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.
Notes
*I chose to leave the peel on one of my eggplants and peel the other, for a bit of added texture. Feel free to peel yours, or not.
