Mediterranean Lamb and Aubergine Skillet
A vibrant and savory one-pan meal, this skillet combines lean lamb with a medley of colorful Mediterranean vegetables, all simmered in a light tomato and herb sauce. It's a quick, nutritious, and satisfying dish perfect for a weeknight dinner.
1750 Kalorien
$4 pro Portion
$40 Min.
4 Portionen
soy-free, any cuisine
Zutaten
- 500g lean lamb mince
- 1 large aubergine (approx. 400g), diced
- 2 medium courgettes (approx. 300g), diced
- 1 red bell pepper, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 400g can of chopped tomatoes
- 30ml olive oil
- 1 tsp dried oregano
- 20g fresh mint, chopped
- 1 lemon, for juice
- Salt and freshly ground black pepper to taste
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Anleitung
- 1.Heat the olive oil in a large skillet or non-stick pan over medium-high heat. Add the lamb mince, season with salt and pepper, and cook until browned, breaking it up with a spoon.
- 2.Add the chopped onion and minced garlic to the pan, cooking for 3-4 minutes until softened and fragrant.
- 3.Stir in the diced aubergine, courgettes, and red bell pepper. Sauté for 7-8 minutes until the vegetables begin to soften and get some color.
- 4.Pour in the can of chopped tomatoes and add the dried oregano. Stir everything together, bring to a gentle simmer, then reduce the heat to low.
- 5.Cover the skillet and let it cook for 15 minutes, allowing the vegetables to become fully tender and the flavors to meld.
- 6.Uncover, stir in most of the fresh mint and the juice of half a lemon. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with the remaining fresh mint.
Nährwertinformationen
105g
fat
65g
carbs
25g
fiber
110g
protein
Warum dieses Rezept
This recipe is exceptionally healthy, offering high-quality protein from lamb for muscle support and a rich array of fiber, vitamins, and antioxidants from aubergine, courgette, and peppers. Using olive oil provides healthy monounsaturated fats for heart health.